Tuscan Bean Soup Click image to enlarge
Course: Starter
Dish: Vegetarian
Serves: 4
Nutritional information per serving:

Calories: 153
Protein: 5.8g
Fat: 6.4g
Of which saturates: 0.9g
Carbohydrate: 19g
Fibre: 5.2g


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Tuscan Bean Soup

This filling soup is nourishing, full of goodness and tastes delicious.
35 minutes to prepare and cook. Serves 4.

1 garlic clove, crushed
1 small onion, finely chopped
1 leek, finely chopped
150 g canned carrots, drained
1 x 400 g can baked beans
1 x can condensed vegetable soup
1 bay leaf
½ tsp (2.5 ml) dried sage, crushed
2 tbsp (30 ml) chopped fresh flat-leaf parsley, plus extra to garnish
Freshly ground black pepper
2 tbsp (30 ml) extra virgin olive oil



Place the garlic, vegetables, beans, vegetable stock, bay leaf and sage in a large saucepan. Bring to the boil, lower the heat, cover and simmer for about 20 minutes until the vegetables are tender.

Remove from the heat and remove the bay leaf. Stir in the fresh parsley. Season with freshly ground black pepper and ladle in warmed bowls. Scatter over the extra parsley and drizzle with the oil before serving.

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