Tuscan Bean Soup

For a broken jaw….

Poor Tim was very unforunate early in 2012 when he was the victim of a vicious assault on the football pitch and came away with a broken jaw.

All the ladies rallied around producing liquid food for him, I think he still has quite a few of our tupperwares, anyway, our mammies would be proud of us.

I thought he would need some serious protein so found this recipe in one of the Avoca books, and it turned out quite delicious!

Ingredients

  • 1 onion, peeled and chopped
  • 2 tablespoons olive oil
  • 3 celery sticks, finely diced
  • 2 large carrots, finely diced
  • 75g streaky bacon, cut into bite-sized pieces
  • 3 garlic cloves, peeled and crushed
  • 1.2 litres vegetable stock
  • 3 x 400g cans of chopped tomatoes
  • 1 bay leaf
  • pinch of sugar
  • 110g canned cannellini beans, drained and well rinsed
  • 1 dessertspoon oregano
  1. Saute the onion in the olive oil for 10 minutes or until translucent.
  2. Add the celery, carrots and bacon and cook for 5 minutes.
  3. Add the garlic and cook for 1 minute, then stir in the stock and tomatoes.  Season well, adding the bay leaf and sugar.
  4. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are cooked but still al dente.
  5. Stir in the beans and oregano and cook for 5 minutes.
  6. Remove the bay leaf and serve with croutons and some pesto if you fancy it.

Obviously, as Tim’s jaw was wired shut I also blended the soup smooth, I prefer smooth soups anyway but next time I might try it chunky….

26th October 2013

Update on Tuscan Bean Soup – I used salami as couldn’t find any rashers, and as I only had 2 tins of tomatoes I threw in the leftover 400ml of tomato sauce from the Bolognese – it was very very tasty….!