RUSTIC TUSCAN BEAN SOUP

Rustic Tuscan Bean Soup image

Provided by Jana Steinhagen

Categories Beans

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 (400 g) can cannellini beans (drained)
1 (400 g) can chopped tomatoes
2 celery ribs, chopped
1 onion, chopped
1 carrot, chopped
2 garlic cloves, chopped
2 cabbage leaves, chopped
50 g kale, chopped
1 teaspoon thyme leaves
4 sage leaves, chopped
1 tablespoon olive oil
300 ml water
2 teaspoons vegetarian bouillon powder

Steps:

Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
Add the Beans towards the end and just heat them through in the soup.

Nutrition Facts : Calories 291.8, Fat 5.5, SaturatedFat 0.8, Sodium 64.9, Carbohydrate 48.1, Fiber 12.4, Sugar 7.5, Protein 15.8