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Tuscan Bean Soup

What makes this simple Italian soup special is the combination of olive oil, beans and fresh herbs.



  • 1.

    Heat the olive oil in a large saucepan and sweat the onions, carrot, celery and leek.

  • 2.

    Stir in the borlotti beans and parsley stalks. Then add the stock, cherry tomatoes, thyme and garlic. Bring to the boil, then reduce the heat, cover with a lid and simmer for 50 minutes.  Stir in the celery leaves. Serve with crostini and a drizzle of extra virgin olive oil. 

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Tuscan Bean Soup.


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