Becca's Bean Soup
- Becca Wilson
- Nov 12, 2017
- 2 min read
Tuscan Bean Soup was one of my favourite soups that I made last soup season. Pretty much everytime I went to my favourite Italian in Edinburgh, I would choose their tuscan bean soup. I've mentioned this restaurant in my blog on the 31 Aug - Locanda De Gusti. Their bean soup has sooo many flavours and the soup is a meal in itself. Mine isn't quite as good (yet) but it's still tasty. Here's the recipe:
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
2 teaspoons chopped fresh basil
Freshly ground black pepper
1 litre vegetable stock
400g can borlotti beans, drained, rinsed
400g can cannellini beans, drained, rinsed
350g crushed tomatoes
1/3 cup freshly grated parmesan, optional to serve on top.
Method:
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat.
Add the onion, carrots, garlic, thyme, basil and pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the stock and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and simmer for about 30 minutes.
How easy is that? The Italian herbs really make this soup, and the beans make for a hearty dish. All you need for a cold winter night, and it's quick to make! This is exactly what I need after a lovely beach walk today. Scott and I tested out some of our waterproofs for next year. Good news - it was pretty wet so we got to really test out our gloves, trousers, jacket and boots and we stayed pretty much dry. Yay!
Enjoy the rest of your Sunday x gf v x
P.s Last night we had a go at making hasselback sweet potatoes and potatoes. Use 2 spoons on either side of the potato to ensure you don't slice through the potato. Place in a baking tray and drizzle with oil and herbs of your choice. Bake for around 40 minutes - very yum. You can check out some photos below. Also, I'm having a go at making my usual red pesto tonight but I'm using flaked almonds rather than pine nuts. We'll see how it goes!
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