Tuscan Bean Soup

30 minutes

6 Serving


We loved this soup so much we had to make it twice in the same week. It is hearty and warming perfect for the winter weather. Serve with griddled garlic sourdough or ciabatta.

Tuscan Bean Soup


Add the olive oil to a large hot pan.

Add the onions, celery, carrot and garlic.

Sauté for 5 minutes.

Add the thyme and oregano and sauté for a further minute.

Add the veg stock and the beans.

Bring to the boil and simmer for 5 minutes.

Add the kale and simmer for a further 5 minutes.

Season to taste and serve.


1 Tbsp olive oil

2 medium onions (chopped)

3 cloves garlic crushed

2 sticks of celery chopped

1 large carrot chopped

6 cups veg stock

1 sprig of fresh thyme picked

½ tsp chopped oregano

2 tins butter beans drained

1 tin cannellini beans

150g washed chopped kale

Sea salt & black pepper to taste