tuscan bean soup

I adore big hearty bowls of soup for a quick tea on busy week days. This one is packed full of goodness and takes no time at all to make. I enjoy this with a sprinkling of reduce fat cheddar on top and some freshly baked bread. Satisfying and healthy in one bowl. Enjoy, Mrs H x

Serves 4-6


1 red onion,finely chopped
2 carrots, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, finely chopped

1 tin of beans, Borlotti, cannelini or mix

Half a Savoy cabbage, shredded

2 tins chopped tomatoes

1tbsp tomato purée

1L chicken stock 

Handful of broken up spaghetti


Few basil leaves 


Spray a large saucepan and put on a low heat. Add the onion, carrots, celery and garlic and sauté for 10 mins until softened.

Add the tomatoes, puree, beans, and stock and bring to the boil. Simmer for 15 minutes with a lid on. 

Add the cabbage and broken up spaghetti and simmer for a further 10 minutes with the lid on or if you’re on your way out, add the cabbage and spaghetti and turn the heat off. The residual heat will cook the spaghetti and cabbage. Add plenty of black pepper.

Ladle into bowls and serve with grated reduced fat cheddar, and a sprinkling of torn basil.


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