What you'll need:
- 25g butter
- 2 tbsp olive oil
- 2 tins tomatoes
- 3 tins beans (your choice - but flageolet and cannellini beans work best)
- 2 litres veg stock
- 2 chopped onions
- 3 chopped carrots
- 4 chopped celery sticks
- 3 crushed garlic cloves
- 5 sprigs of thyme
- 4 sprigs of rosemary
- 1 tsp smoked paprika
- 1 small cabbage, finely chopped
Time: 45 mins
Saute the onions and celery in a large saucepan, using the melted butter and the olive oil. After 5-10 minutes, add the carrots, garlic, herbs and spices, along with some seasoning. Cook for another ten minutes, or until the carrots start to soften nicely.
Put the tomatoes and the stock into the pan, and bring it up to a steady simmer. Add the cabbage and all the beans, and continue to simmer for about 20 minutes. Serve in bowls with crusty bread and a dollop of pesto.
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There you have it -- a recipe for traditional Tuscan Bean Soup!
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