A Tail Of A Fateful Trip
The Seven Ear Itch

Friday Food: Tuscan Bean Soup

Every year Delicious Magazine has an Italian issue. I am not sure why they don't have Greek or Chinese or Indian, but there you go.  In spite of the warm and humid day, I decided to cook Italian soup from the May 2012 issue, because this soup can be frozen for up to two months for cooler days. It's low fat, vegetarian (not sure about the butter??) and I think gluten free!!!

I had fresh rosemary left from last week's recipe and I found some fresh thyme in the supermarket, but no Savoy cabbage. The other ingredients are pretty much pantry staples. The recipe calls for everything to be chopped 'roughly', but I erred on the 'nicely' side.

It says to serve with a dollop of good basil pesto and some crusty bread, neither of which I have!!!

So, the novelty of Friday Food actually on Friday and a quick and easy recipe for weekend lunch and the leftovers can be frozen.

 

Tuscan Bean Soup   serves 4

  • 1 tbspn good olive oil
  • 25g butter
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, crushed
  • 3 thyme sprigs, leaves picked
  • 2 rosemary sprigs, leaves chopped
  • 400g can chopped tomatoes
  • 1 litre good vegetable stock, heated
  • 400g can cannellini beans, drained and rinsed
  • 1/4 Savoy cabbage- discard outer leaves and core, sliced thinly

 

Heat the oil and butter over a medium heat and add the onion and celery and cook for 5 minutes. The vegetables will start to soften.

Celery and onion
Next add the carrots, garlic and chopped herbs and cook for a further 5-10 minutes or until the carrots start to soften.

Carrots, garlic, herbs
Pour in the tomatoes and heated stock and bring to the boil. Add the beans and cabbage and reduce the heat. Simmer for 15 minutes or until the vegetables are cooked.

Cabbage and beans
The soup is very tasty, but you could add some Italian sausage or chicken if you fancy something meatier.

Tuscan bean soup

Comments

Jan

That magazine landed in my letterbox on Tuesday which was chilly and wet here. I had had vegetables delivered in the morning so cooked some onion, leftover potato, mushrooms and garlic with some pepper in a tiny bit of butter. Made some toast,poured mix onto toast, cooked an egg and sat own for lunch. Turned the page and there was my lunch!

Great minds think alike. I saw that recipe and set t aside in my mid to try.

Jan

PS. My mother was always horrified that my sister or would read while eating. I wouldn't do it with others here but when I'm by myself for a meal I do read, and what better than Delicious!

I sent them an email and will be interested to see if it makes the cut next month.

Monika

I used to make this kind of soup in the past a lot. Have totally forgotten about it.

mrspao

Sounds yummy. I'm not a big bean fan but will have them in the right thing. I wonder if butter beans might be a good substitute.

Bells

beans are great. They're a staple aren't they? I made one recently and included the pesto - really made it just that extra bit lovely!

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