Tuscan White Bean Soup

This soup is hard to stop eating after the first bowl’the earthy flavours inevitably leave me wanting more. Pair it with your favourite sandwich for a complete meal.

Best Health Magazine, January/February 2009

 

Tuscan White Bean Soup
Tuscan White Bean Soup
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a medium saucepan, sauté extra-virgin olive oil, carrots, celery, onion, bacon, garlic, rosemary and thyme on medium-low heat until the bacon is cooked and the vegetables have softened.
  2. Add to this mixture the white kidney beans and water. Increase heat and simmer for about five minutes. Remove from heat and discard the rosemary and thyme stems.
  3. To help thicken it, remove 1 cup (250 ml) of soup and blend with a hand mixer or in a blender. Then add this back to the pot, and stir in Parmesan. Season with salt and pepper to taste.