Tuscan white bean soup
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large onion, chopped
- 2 carrots, peeled and finely chopped
- 3 cloves garlic, crushed
- 2 tsp dried mixed herbs
- 500ml chicken stock
- 2 x 300g cans cannellini beans, drained and rinsed
- 100g cherry tomatoes
- 200g leftover ham, torn into pieces
- 2 tbsp chopped flat-leaf parsley (optional)
- Crusty bread, to serve
Heat the olive oil and butter in a large pan and cook the onion and carrots for 5 minutes until soft.
Add the garlic and herbs and cook over a low heat for 1 minute. Pour in the stock and add the beans. Bring to the boil, then simmer gently for 15 minutes. Add the tomatoes and ham, and cook for 5 minutes more.
Scatter on the parsley, if using, and season with black pepper. Serve with bread.