Serves 6

Tuscan Bean Soup

Tuscan Bean Soup


2 tsp olive oil

1 large onion, roughly diced

2 celery sticks, roughly chopped

1 large carrot, roughly chopped

3 garlic cloves, finely chopped

3 fresh thyme sprigs, leaves picked

1 fresh rosemary sprig, leaves picked and chopped

1 tsp smoked paprika

1 x 400g tin chopped tomatoes

2 tbsp tomato purée

1.5 litres good quality vegetable stock

1 x 400g tin cannellini beans, drained and rinsed

1 x 400g tin flageolet beans, drained and rinsed

1 x 200g tin butter beans, drained and rinsed

100g shredded kale

To serve - salt and pepper, pesto, basil leaves and crusty bread


Add the oil to the removable cooking bowl and heat on your hob.

Sauté the onion and celery over a medium heat until softened. Add the carrots, garlic, thyme, rosemary and paprika and continue to sauté for a further 2 minutes.

Remove the bowl from the hob and place into the heating base.

Add the chopped tomatoes, tomato purée, stock, beans and kale, and stir well.

Fit the lid and cook on Low for 6-7 hours or High for 4-5 hours. After cooking, season to taste, ladle into bowls and add a spoonful of pesto, some torn basil leaves and serve with fresh crusty bread.


This soup is perfect for freezing for quick healthy lunches

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