Tuesday, August 07, 2012

Tuscan Bean Soup

Serves 4
Preparation Time 10mins
Cooking Time 45 mins

2 tbsp olive oil
2 cloves garlic
2 onions
2 leeks
2 carrots
4 sprigs thyme
1 litre vegetable stock
Fresh tomatoes chopped
2 x 300g tins cannellini beans
Freshly ground black pepper

Heat the oil in a saucepan. Peel, crush and chop the garlic, dice the onions, leeks and carrots and gently cook for 5 minutes without browning. Add the thyme leaves, vegetable stock and chopped tomatoes, bring to a simmer and cook for 20 minutes. Add the cannellini beans. Season with salt and pepper to taste, and simmer for a further 10 minutes. Serve with warm bread