Tuscan bean soup

Cooking Soups Tuscan bean soup

Heres a hearty Tuscan bean soup to warm up your insides and fill you up!

Lables: Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium heat. Add leek. Cook for 5 minutes or until softened. Add garlic and paste. Cook for 1 minute or until fragrant. Add tomato, stock and 1 cup cold water.
  2. Using a fork, crush half the beans. Add to pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until slightly thickened.
  3. Add spinach and remaining beans to pan. Cook for 3 minutes or until heated through. Serve.

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1 tbsp olive oil
1 leek, trimmed, halved, washed, sliced
2 garlic cloves, crushed
2 tbsp tomato paste
400g can diced tomatoes
4 cups chicken stock
400g can borlotti beans, drained, rinsed
400g can cannellini beans, drained, rinsed
80g baby spinach

Adv

Autors
Preparation time
10
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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