Tuscan White Bean Soup

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Tuscan White Bean Soup
https//www.wholesomebellies.com.au/
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• Another winter class and a family tradition.
  This soup is so versatile and you an mix up the
  herbs you use, add extra vegetables and even
  switch the beans used. In this recipe I love to
  use cannellini beans. They are soft and buttery
  and create such a creamy soup, full of flavour.
  This creation is also gluten free. Enjoy!

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• INGREDIENTS -
• Potato Croquettes
• 1 brown onion
• 3 cloves of garlic
• 1 carrot
• 1 celery stalk
• 3 fresh tomatoes
• 1/2 cup dry white
• Cook 3 min bring to boil
• 3 cans cannellini beans (cooked is 1.2kg)

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• 1 1/2 teaspoons salt
• Pepper to taste
• I spring of rosemary finely chopped
• 1 generous handful of parsley finely chopped
• 800 ml water or vegetable stock
• 150 grams fresh baby spinach

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• METHOD
• Dice onion, carrot and celery into fine pieces.
• Crush garlic.
• Heat olive oil in a medium to large pot and sauté
  onion and garlic until translucent.
• Add carrot and celery and cook another 3 minutes
  until vegetables are turning brown.
• Puree the fresh tomatoes and add to the pot.
  Cook about 3 5 minutes and bring to boil.
• Add cannellini beans, chopped fresh rosemary,
  parsley, salt, pepper. Stir and let simmer for 3
  minutes.

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• Add water or vegetable stock. Bring to boil,
  then let simmer on medium heat for 20 minutes.
• I quite like this soup with part of it blended
  so at this point using a stick blender roughly
  blend parts of the soup. Another option is to use
  a potato masher to puree some of the beans.
• Add in the raw spinach and simmer another 15
  minutes.
• Serve with crunchy bread and top with vegan or
  dairy parmesan of your choice.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/