A refreshing and healthy take on a classic!
A super healthy vegetarian version of the classic tuscan soup
Ingredients
- can cannellini beans400 g, drained
- 1 can chopped tomatoes400 g
- 2 celery ribschopped
- 1 onionchopped
- 1 carrotchopped
- 2 garlic cloveschopped
- 2 cabbage leaveschopped
- 50g kalechopped
- 1teaspoon thyme leaves
- 4 sage leaveschopped
- 1tablespoon olive oil
- 300ml Water
- 2teaspoons vegetarian bouillon powder
Instructions
- Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
- Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
- Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
- Add the Beans towards the end and just heat them through in the soup.
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