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Tuscan Bean Soup

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


  • 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

  • 1.5 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) 


  • 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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