Tuscan bean soupby Rick Marshall |
| Preperation time: 10 mins Cooking time: 35 mins Serves: 4 |
| Recipe Ingredients |
| 2 tbsp olive oil; 2 cloves, garlic, peeled and crushed; 2 onions, chopped; 2 leeks, chopped; 2 carrots, chopped; 4 sprigs thyme; 2 bay leaves; 1 litre vegetable stock; 400g can chopped tomatoes; 2 x 300g canned cannellini beans; large bunch parsley. |
| Recipe Method |
| Heat the oil in a large saucepan and gently cook
the garlic, onions, leeks and carrots for about 5 minutes until
soft. Add the thyme and bay leaves, stock and tomatoes and simmer for 20 minutes. Add the beans and some chopped parsley. Season to taste and continue to simmer for another 10 minutes. Serve with warm bread. |
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