Tuscan Bean Soup
Free Healthy and Delicious Detox Recipes
Tuscan Bean and Vegetable Soup (6-8 servings)
Tuscan Bean and Vegetable Soup Ingredients
100 g (1⁄2 cup) dried cannellini beans,
soaked in cold water overnight
1 tbsp olive oil
1 onion, sliced
2 L (8 cups) Vegetable Stock
4 cloves garlic, chopped
2 carrots, peeled and chopped
1 stick celery, chopped
6 egg (Roma) tomatoes, peeled, seeded
and chopped
2 desiree potatoes, peeled and cut into
2 cm chunks
200 g green beans, trimmedTuscan Bean and Vegetable Soup Preparation Method
Cook drained cannellini beans, uncovered, in simmering water about 30 minutes or until beans are tender. Drain.
Heat oil in a large saucepan and cook onion over low heat until soft, adding a little stock if onion is sticking to pan. Add stock, garlic, carrots, celery, tomatoes and potatoes, season to taste and simmer, uncovered, over medium heat about 35 minutes until vegetables are just tender.
Add cooked cannellini beans, and green beans and simmer another 15 minutes. Ladle soup into bowls and serve
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