Rustic Tuscan Bean Soup

Serves: 4-6 | Prep Time: 00 minutes | Cook Time: 00 minutes

Ingredients

2 tbsp olive oil 1 brown onion, finely chopped 4 garlic cloves, crushed 2 large carrots, diced 1 celery stalk, diced 1 cup dry white wine 3 x 400g cans cannellini beans, drained and rinsed 1 tbsp tomato paste 1 tsp salt (or to taste) ¼ tsp black pepper (or to taste)

¼ tsp chilli flakes (optional, for a little heat) 1 tsp dried thyme ½ tsp dried oregano 2 bay leaves 3 cups (750ml) vegetable or chicken stock (start with 750ml, adjust as needed) 2 cups kale, finely chopped (or baby spinach for a milder option) Squeeze of lemon juice (optional, for brightness) Parmesan cheese, grated (optional for serving) Crusty sourdough or ciabatta bread, for serving

Method

Heat olive oil in a large pot or Equip EcoPro Casserole with Lid over medium heat. Add the onion and cook until

it softens and starts to brown slightly, about 5 minutes. Add the garlic, carrots, and celery, and sauté for

an additional 8-10 minutes, stirring occasionally, until the vegetables are softened and golden.

Pour in the white wine, stirring to deglaze the pot. Let it cook until most of the liquid has evaporated,

about 5-7 minutes.

Stir in the cannellini beans, tomato paste, thyme, oregano, Italian seasoning, chilli flakes (if using),

salt, pepper, and bay leaves. Mix well to coat the beans and vegetables with the spices and tomato paste.

Pour in the stock and bring to a boil. Reduce the heat to low, cover, and let simmer for 20 minutes to allow

the flavours to meld.

Remove and discard the bay leaves. Transfer 2-3 cups of the soup to a blender and puree until smooth and creamy.

Return the blended soup to the pot and stir well. Add more stock if the soup is too thick.

Throw in the chopped kale and let it simmer for 3-5 minutes, or until the greens are wilted.

Ladle the soup into bowls, garnish with grated parmesan and a squeeze of lemon juice for added flavor.

Serve with crusty bread on the side.

Enjoy!