This filling soup is nourishing, full of goodness and tastes delicious.

Tuscan Bean Soup

Tuscan Bean Soup

Preparation & Cook: 35 minutes

Serves: 4

Ingredients:

  • 1 garlic clove, crushed
  • 1 small onion, finely chopped
  • 1 leek, finely chopped
  • 150 g canned carrots, drained
  • 1 x 400 g can baked beans
  • 1 x can condensed vegetable soup 1 bay leaf
  • ½ tsp (2.5 ml) dried sage, crushed
  • 2 tbsp (30 ml) chopped fresh flat-leaf parsley, plus extra to garnish
  • Freshly ground black pepper
  • 2 tbsp (30 ml) extra virgin olive oil

Method:

  1. Place the garlic, vegetables, beans, vegetable stock, bay leaf and sage in a large saucepan.
  2. Bring to the boil, lower the heat, cover and simmer for about 20 minutes until the vegetables are tender.
  3. Remove from the heat and remove the bay leaf. Stir in the fresh parsley. Season with freshly ground black pepper and ladle in warmed bowls.
  4. Scatter over the extra parsley and drizzle with the oil before serving.

Recipe courtesy of www.cannedfood.co.uk

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