Hearty Tuscan Bean Soup
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Easy
This wonderful, hearty soup is perfect for a fall day. To make vegetarian, simple substitute the bacon with a handful of shiitake mushrooms.
This recipe was created by our friends at Wonderbag.
Ingredients
- 2 tbsp olive oil, plus extra for serving
- 150g fresh bacon or pancetta, diced
- 2 onions, finely diced
- Salt and pepper
- 2 cloves of garlic, finely chopped
- 2 tomatoes, diced
- 1.5l chicken or vegetable stock
- 2 cans cannellini beans, drained and rinsed
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1 sprig of thyme
- 6 tbsp of parsley
- 100g grated Parmesan cheese
- 1 loaf ciabatta bread, sliced into 1 inch squares for croutons
How to make Tuscan bean stew in a Wonderbag
- In a large pot, heat olive oil over medium; add the pancetta and cook until lightly browned and crispy. Remove with a slotted spoon, set aside on a paper towel to drain. Add the onions to the oil, season with salt and pepper and cook until they begin to soften. Add in the garlic and tomato, cook for 2 more minutes.
- Add one cup of the stock to the pan, scraping up any browned bits. Add the remaining stock, beans, bay leaves, rosemary and thyme. Bring to a boil, cover and let simmer for 5 minutes. Remove the bay leaves and herb stems. Add pancetta (leave some for garnishing) and parmesan. Cook 5 minutes, until soup starts to thicken slightly.
- Place lidded pot into the Wonderbag for 2 hours.
- To make croutons. Toss ciabatta slices with olive oil and grill in a frying pan until brown.
- To serve, sprinkle with pancetta, olive oil drizzle, parsley, parmesan and croutons.
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