Time for Tuscan Bean Soup

The beauty of this soup is that it works with most leftover vegetables. I chop up things I find in the fridge at the Home by the Sea, such as the leftover broccoli stalks or slightly limp-few days old -beans and add them in. The soup will taste just as good, if not better.

The addition of chickpeas adds a lot of fibre to this recipe and balances out the carbs hidden in the pancetta/bacon.

A hearty soup perfect for an easy family dinner.

Tuscan Bean Soup Recipe

Ingredients

• 2 tablespoons cold-pressed Olive Oil
• 2 medium Brown Onions, coarsely chopped
• 2 cloves Garlic, finely chopped
• 200g Speck, or good quality Bacon or Pancetta, coarsely sliced
• 2 -3 Carrots, coarsely chopped
• 3 Celery stalks, coarsely chopped
• 1 can Diced Tomatoes*

I didn’t have a can of chopped Roma Tomatoes, in the pantry, so I boiled up 8 fresh Roma tomatoes, chopped them roughly, then boiling them in a saucepan till soft, [about 8 -10 minutes on medium heat].

• 1/4 head of Cabbage, shredded coarsely
• 1- 2 Zucchinis, coarsely chopped
• 2 teaspoons Thyme
• 2 cups Chicken or Vegetable stock
• 1 cup Water
• 1 small can of Chickpeas, in vinaigrette, rinsed and drained
• 1 new Potato, coarsely chopped
• 1 whole Celery stalk with leaves attached
• Chives, a handful sliced plus some extra for garnishing

Serves 6

Method

1. Heat oil in a large saucepan
2. Cook onion, celery, garlic, and selected cured meat, such as Pancetta, stirring until onion and celery is soft (about 5 minutes)
3. Add carrot, undrained tomatoes, cabbage, zucchini, potato, thyme, stock, drained chickpeas, water and the whole celery stalk, with leaves attached.
4. Bring to boil
5. Simmer uncovered about 30 – 40 minutes [go for a nice walk whilst it is simmering]
6. Remove the whole celery stalk with leaves
7. Add finely sliced chives and garnish with a sprinkle prior to serving.
8. Serve with a crusty bread

If you are a soup lover, you might also like Lemon Broccoli Soup