Tuscan bean soup

JanaBy Jana      

October 21, 2014

Tuscan bean soup 0 5 0

Beans are high source of protein. So here is another recipe for bean soup. This time from Italy.

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 4-6 Bowls


1Heat the oil in a large saucepan and fry the onion, carrot, and leek over a low heat for 10 minutes, or until softened but not coloured. Add the garlic and fry for 1 minute. Add the tomatoes, tomato purée, and stock. Season to taste with salt and pepper.


3Mash half the beans with a fork and add to the pan. Bring to the boil, then lower the heat and simmer for 30 minutes.


5Add the remaining beans and spinach to the pan. Simmer for a further 30 minutes.


7Toast the bread until golden, place 2 pieces in each soup bowl, and drizzle with olive oil.


9To serve, spoon the soup into the bowls, top with a sprinkling of Parmesan, and drizzle with a little more olive oil.



4 tbsp extra virgin olive oil, plus extra for drizzling

1 onion, chopped

2 carrots, sliced

1 leek , sliced

2 garlic cloves, chopped

400g chopped tomatoes,

1 tbsp tomato purée

900ml chicken stock ,

1 pinch salt

1 pinch black pepper, freshly ground

400g borlotti beans, drained and rinsed

250g spinach leaves, shredded


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