What could be better in winter than a warming soup? When it's cold outside, a big pot of comfort food can be a real soul warmer.
This Tuscan bean soup is hearty, aromatic, and perfect for cold days. We love serving it with crispy bread toasted in olive oil.
| Preparation time | 30 minutes |
| Difficulty level | simply |
| Servings | 4 |
Ingredients:
- 2 cans of white beans, drained
- 2 tbsp MANI 100% organic extra virgin olive oil, Selection
- 1 small onion, finely chopped
- 2 cloves of garlic , finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (400g) chopped tomatoes
- 1 liter of vegetable broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper
- A splash of lemon juice
Preparation:
- Drain the beans and rinse them well.
- Heat olive oil in a large pot over medium heat.
- Sauté onions, garlic, carrots and celery for about 5-7 minutes until soft.
- Add chopped tomatoes, vegetable broth, bay leaf, rosemary and thyme.
- Bring to a boil, then reduce the heat. Simmer gently for 10 minutes.
- Add the beans and simmer for another 5 minutes.
- Season with salt, pepper and a squeeze of lemon juice.
- Best served with bread toasted in olive oil.
MANI TIP:
This recipe is perfect for using up leftovers, as you can add a variety of vegetables.
