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We hope you got insight from reading it, now let’s go back to tuscan bean soup recipe. To cook tuscan bean soup you only need 18 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Tuscan Bean Soup:
- Get 2 large onions
- Provide 4 celery sticks
- Provide 2 tbsp olive oil
- Use 4 cloves garlic (crushed)
- You need 3 large carrots
- Get 2 heaped tsp smoked paprika
- Provide 5 sprigs fresh thyme (leaves only)
- Provide 4 sprigs fresh rosemary (leaves only)
- You need 2 (400 g) tins chopped tomatoes
- Take 2 litres vegetable stock
- Take 2 (400 g) tins flageolet beans (drained and rinsed)
- Use 1 (400 g) tin cannellini beans (drained and rinsed)
- You need Small savoy cabbage
- Use Salt
- Take Pepper
- Provide Serve with
- Prepare Green pesto (or vegan alternative)
- Take Crusty bread
Instructions to make Tuscan Bean Soup:
- Chop the onion and celery into small chunks. Put in a large stock pot with the oil, cover and cook over a low heat for 10 mins, until softened.
- Meanwhile, chop the carrot into small chunks. Then add to the pot with the crushed garlic, herbs and paprika and cook for 10 mins until the carrot is starting to soften.
- Meanwhile chop the cabbage, drain the beans and make the stock.
- Add the tomatoes and stock to the pan and bring to a simmer. Then add the beans and cabbage and cook for 20 mins.
- Serve with a spoon of green pesto and some crusty bread. Freeze some portions for future use.
Loaded with bacon, smoked sausage and lots of beans, it's truly comfort food at its finest. This is an easy to make, hearty and delicious soup. This smooth, silky Tuscan bean soup with crunchy, crispy croutons makes a warming bowlful on a chilly day. All Reviews for Chef John's Tuscan Bean Soup. Ribollita is a Tuscan white bean soup made from leftover vegetables and thickened with day-old (or in our case many days old) bread.
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