Tuscan White Bean Soup

1. Tuscan White Bean Soup https://www.wholesomebellies.com.au/

2. Another winter class and a family tradition. This soup is so versatile and you an mix up the herbs you use, add extra vegetables and even switch the beans used. In this recipe I love to use cannellini beans. They are soft and buttery and create such a creamy soup, full of flavour. This creation is also gluten free. Enjoy!

3. INGREDIENTS : - • Potato Croquettes • 1 brown onion • 3 cloves of garlic • 1 carrot • 1 celery stalk • 3 fresh tomatoes • 1/2 cup dry white • Cook 3 min bring to boil • 3 cans cannellini beans (cooked is 1.2kg)

4. 1 1/2 teaspoons salt • Pepper to taste • I spring of rosemary finely chopped • 1 generous handful of parsley finely chopped • 800 ml water or vegetable stock • 150 grams fresh baby spinach

5. METHOD • Dice onion, carrot and celery into fine pieces. • Crush garlic. • Heat olive oil in a medium to large pot and sauté onion and garlic until translucent. • Add carrot and celery and cook another 3 minutes until vegetables are turning brown. • Puree the fresh tomatoes and add to the pot. Cook about 3 – 5 minutes and bring to boil. • Add cannellini beans, chopped fresh rosemary, parsley, salt, pepper. Stir and let simmer for 3 minutes.

6. Add water or vegetable stock. Bring to boil, then let simmer on medium heat for 20 minutes. • I quite like this soup with part of it blended – so at this point using a stick blender roughly blend parts of the soup. Another option is to use a potato masher to puree some of the beans. • Add in the raw spinach and simmer another 15 minutes. • Serve with crunchy bread and top with vegan or dairy parmesan of your choice.

7. Contact US Email - fiona@wholesomebellies.com.au Phone - 0416 250 969 https://www.wholesomebellies.com.au/