|Photo from Food.com|
Rustic Tuscan Bean SoupSource: Food.com
Wine Pairing: Castello Banfi 2010 Rosso di Montalcino DOC
Prep Time: 10 mins
Total Time: 40 mins
Yield: 3-4 Servings
1 (400 g) cans cannellini beans (drained)
1 (400 g) cans chopped tomatoes
2 celery ribs, chopped
1 onions, chopped
1 carrots, chopped
2 garlic cloves, chopped
2 cabbage leaves, chopped
50 g kale, chopped
1 teaspoon thyme leaves
4 sage leaves, chopped
1 tablespoon olive oil
300 ml water
2 teaspoons vegetarian bouillon powder
Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
Add the Beans towards the end and just heat them through in the soup.