US_258-259_Tuscan_Bean_Soup.indd 258 17/04/2019 12:22
258/259 WINTER BORLOTTI BEANS
4 tbsp extra virgin olive oil, plus
extra for drizzling
1 onion, chopped
2 carrots, sliced
1 leek, sliced
2 garlic cloves, chopped
14
1
2oz (400g) can diced
tomatoes
1 tbsp tomato paste
1 quart (1 liter) chicken stock
salt and freshly ground
black pepper
15
1
2oz (400g) can borlotti
beans, navy beans, or
cannellini beans, drained
and rinsed
9oz (250g) baby spinach leaves
or spring greens, shredded
8 slices ciabatta bread
grated Parmesan cheese, for
sprinkling
1 Heat the oil in a large saucepan and cook the onion, carrot, and
leek over low heat for 10 minutes, or until softened but not colored.
Add the garlic and cook for 1 minute. Add the tomatoes, tomato paste,
and stock. Season to taste with salt and pepper.
2 Mash half the beans with a fork and add to the pan. Bring to a boil, then
lower the heat and simmer for 30 minutes. Add the remaining beans and
spinach to the pan. Simmer for another 30 minutes.
3 Toast the bread until golden, place 2 pieces in each soup bowl, and
drizzle with olive oil. To serve, spoon the soup into the bowls, top
with a sprinkling of Parmesan, and drizzle with a little more olive oil.
TUSCAN BEAN SOUP
This hearty, substantial soup improves with reheating, so it benefits
from being made a day in advance. Reheat gently over low heat.
SERVES 4
PREP 15 MIN
COOK 1 HR 20 MIN
FREEZE UP TO 3 MONTHS
US_258-259_Tuscan_Bean_Soup.indd 259 17/04/2019 12:22
SERVES 8
PREP 15 MIN
COOK 40 MIN
FREEZE UP TO 3 MONTHS
2 tbsp olive oil
2 onions, finely chopped
salt and freshly ground
black pepper
1 tbsp finely chopped fresh
rosemary leaves
a few fresh sage leaves, finely
chopped
4 celery ribs, finely chopped
3 garlic cloves, grated or finely
chopped
2 tbsp tomato paste
2 x 15
1
2oz (400g) cans borlotti
beans, drained, rinsed, and
drained again
1
1
4 quarts (1
1
4 liters) hot
chicken stock
5
1
2lb (2.5kg) potatoes, cut into
chunky pieces
BEAN AND
ROSEMARY SOUP
Robust, garlicky, and fragrant with rosemary and sage, this
is a hearty, satisfying soup. Serve it with some fresh crusty
bread and a drizzle of good-quality olive oil.
1 Heat the oil in a large pan, add the onions, and cook over low heat
for 6–8 minutes or until soft and translucent. Season well with salt and
pepper, then stir in the rosemary, sage, celery, and garlic and cook over
very low heat, stirring occasionally, for 10 minutes.
2 Stir in the tomato paste and beans and cook gently for 5 minutes. Pour
in the stock, bring to a boil, then add the potatoes and simmer gently for
15 minutes or until cooked. Taste, season with salt and pepper if needed,
and serve.
US_260-261_Bean_Rosemary_Black_eye.indd 260 17/04/2019 12:22

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