Healthy Tuscan Bean Soup


Healthy Tuscan Bean Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 4-6

Tip ~The beans and breadcrumbs thicken this soup naturally.


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


  • 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.