Thick Tuscan Bean Soup

[Guest guest]

Here is a favourite of mine which does not come from Robin

Robertson's excellent book!

 

Thick Tuscan Bean Soup

Serves 4-6

 

225g/8oz dried cannellini or borlotti beans, soaked overnight in cold

water

15ml/1tbsp olive oil

1 large onion, finely diced

2 carrots, finely diced

2 leeks, thinly sliced

2 celery stalks, thinly sliced

2 garlic cloves, finely chopped

225g/8oz can of chopped tomatoes

900ml/1.5pts vegetable stock

salt and freshly ground black pepper

1 courgette(zucchini) finely diced

1 handful of baby spinach leaves

30ml/2tsp green pesto

4 thick slices of Italian bread such as ciabatta

 

Drain beans, put in a large pan of cold water, bring to the boil and

boil gently for 10 mins (alternatively use a can of beans which will

not need boiling at this stage.)

 

Meanwhile, heat the oil in a large pan and add onions, carrots, leeks

and celery. Cook over a medium heat stirring frequently until just

beginning to brown.

 

Drain the beans and add to the pan with garlic, tomatoes, stock and a

little seasoning. Bring just to the boil and transfer to the slo-

cooker and stir gently. Cover and cook on Low for 6-8 hours or until

the vegetables are very tender, then stir in the courgette and

spinach and cook for a further 30 minutes until soft.

 

Toast the bread until golden brown. Stir the pesto into the soup and

ladle the soup into bowls. Top each with hot toasted bread and

drizzle with olive oil.

 

The recipe comes from Vegetarian Recipes for your Slo-Cooker by

Annette Yates.

I only have a small slow cooker so I halve the amounts and it lasts

me for 3 meals. I usually skip the toasted bread and serve with a

ciabatta roll instead