Low Fat Tuscan Bean Soup Recipe

As Winter turns to Spring, this vegetable soup is nourishing and warming, yet light and healthy.

This Recipe Serves 4.
Freeze leftover soup in an airtight container for 1-2 months.

Ingredients:

• 1 tbs olive oil
• 25g unsalted butter
• 1 large onion, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large carrot, roughly chopped
• 2 garlic cloves, crushed
• 3 thyme sprigs, leaves picked
• 2 rosemary sprigs, leaves chopped
• 400g can chopped tomatoes
• 1L good-quality vegetable stock, heated
• 400g cannellini beans, rinsed, drained
• 1/4 savoy cabbage (about 400g) – stem and outer leaves removed and discarded, thinly sliced
• Good quality basil pesto and crusty bread, to serve

Method:

• Place the olive oil and butter in a large saucepan over medium heat. Add the onion and celery to cook, stirring, for 5 minutes or until starting to soften.
• Add the carrot, garlic, herbs, and cook, stirring for 5-10 minutes until carrot starts to soften.
• Add the tomatoes and stock and bring to simmer over medium-high heat, then add the beans and cabbage.
• Season to taste, then simmer for a further 15 minutes or until the vegetables are tender.
• Ladle the hot soup into serving bowls, then top each with a good dallop of pesto, season and serve with crusty bread.