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
- 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
- Heat oil in a large saucepan
- Cook onion, celery, garlic, and selected cured meat, such as Pancetta, stirring until onion and celery is soft (about 5 minutes)
- Add carrot, undrained tomatoes, cabbage, zucchini, potato, thyme, stock, drained chickpeas, water and the whole celery stalk, with leaves attached.
- Bring to boil
- Simmer uncovered about 30 – 40 minutes [go for a nice walk whilst it is simmering]
- Remove the whole celery stalk with leaves
- Add finely sliced chives and garnish with a sprinkle prior to serving.
- Serve with a crusty bread
If you are a soup lover, you might also like Lemon Broccoli Soup
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