Tuscan bean soup

Tuscan bean soup

Any beans will work. Try Chosen by you Butter Beans, Red Kidney Beans or Borlotti Beans.

By , 21 September 2015
Tuscan bean soup
  • Ready in: 30 mins
  • Serves: 4
  • Price: 57p per serving
Nutritional Info
Each 100g serving contains
  • Fat 9.3
    13%
  • Sat Fat 1.4
    7%
  • Sugar 14.7
    16%
  • Salt 1.7
    28%
  • Cals 241
    12%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1009kJ/241kcal.
Ingredients
  • 3 tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 1 level tsp smoked paprika
  • 2 level tsp dried oregano
  • 2 sticks celery, trimmed and diced
  • 2 carrots, trimmed and diced
  • 600ml vegetable stock, made with 1 stock cube
  • 390g carton Chosen by you chopped tomatoes
  • 2 tbsp tomato purée
  • 300g can Chosen by you Pinto Beans, drained and rinsed
  • 300g can Chosen by you Cannellini Beans, drained and rinsed
  • Basil leaves, to serve
Method
  • Heat the oil in a large pan, add the onion and cook for 2-3 minutes until soft. Add the garlic, paprika and oregano and cook for 1 minute, stirring.

  • Add the celery and carrots and cook for another 2-3 minutes, stirring.

  • Pour in the stock with the tomatoes, purée and beans. Bring to the boil and simmer for 20 minutes. Serve sprinkled with basil.