Healthy Tuscan Bean Soup
Healthy Tuscan Bean Soup
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Tip ~The beans and breadcrumbs thicken this soup naturally.
Ingredients
1 medium leek, roughly chopped
2 sticks celery, cut into ¼ inch dice
1 medium carrot, cut into ¼ inch dice
1 x 400g can chopped tomatoes
1 ½ pints vegetable stock
1 x 400g can cannelloni beans, drained and rinsed
2 tablespoons redcurrant jelly
2 tablespoons tomato puree
4 tablespoons fresh breadcrumbs
Salt and pepper
Chopped fresh parsley, to garnish
Method
- Tip the prepared leeks, celery and carrot into a deep saucepan and pour in the chopped tomatoes and stock.
- Bring to the boil, cover and simmer for about 10 minutes.
- Add the rinsed beans, redcurrant jelly and tomato puree, and continue to simmer, covered, for a further 10 - 15 minutes or until the vegetables are tender.
- Add the breadcrumbs and season with salt and pepper.
- Bring back to the boil over a high heat for a couple of minutes.
- Garnish with the parsley and serve with warm crusty bread.