Clodagh’s winter warming tuscan bean soup
Clodagh’s in the kitchen to kick start the week with a bowl of comfort! Her Tuscan bean soup with parmesan croutons is the perfect wet weather pick-me-up and better still, it’s easy on the wallet.
Tuscan bean soup
Serves 4
Ingredients
For the soup
3 tbsp olive oil
3 medium carrots, peeled, cut into cubes
2 celery stalks, cut into cubes
1 onion, peeled and diced
3 cloves garlic, crushed
600ml chicken or vegetable stock
2 x tins of cherry/chopped/plum tomatoes
2 cans cannellini beans, rinsed and drained
250g chard/Tuscan kale/spinach, chopped
1 tsp dried chilli flakes
Fresh basil, torn
Sea salt and freshly ground black pepper
For the croutons
4 slices of white bread, heels removed and cut into small cubes
2 tbsps olive oil
1 tbsp parmesan cheese
1 tsp dried oregano
Sea salt and freshly ground black pepper
Method
1. Place a large saucepan or casserole dish over a low heat and pour in the 3 tbsp of olive oil.
2. Stir in the carrots, celery, onion, and garlic. Season with sea salt and freshly ground black pepper. Stir well, cover and allow to cook for 10 minutes, stirring every five minutes or so.
3. Next, make the croutons while the vegetables are simmering. Pre-heated the oven to 200oC/400F/Gas 6.
4. Place the cubed bread on a roasting tray, and add the grated parmesan, olive oil and dried oregano, and toss well so that the bread is coated with the oil, parmesan and oregano.
5. Season with sea salt and freshly ground black pepper and toss well, making sure the cubed bread pieces are coated. Place in the pre-heated oven for 10 minutes.
6. Add the stock, tinned tomatoes, and cannellini beans to the soup and cook for five minutes.
7. Stir in the chopped chard or kale and chilli flakes - cook for a further 2/3 minutes. Lastly add lots of fresh basil.
8. Serve the soup in warmed bowls and parmesan croutons on top.