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Rick Stein Nigella Lawson Peter Evans Iron Chef

Tuscan Bean Soup

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

Serves 4

Ingredients

  • 8 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • ¼ leek, finely chopped
  • 400g fresh borlotti beans, clean weight
  • Handful of parsley stalks, finely chopped
  • 1½ litre vegetable stock
  • 3 cherry tomatoes , quartered
  • 1 sprig thyme
  • 1 garlic clove, crushed
  • Handful of celery leaves
  • Crostini and extra virgin olive oil, to serve  (optional) 
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Method

  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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