Tuscan Vegetable Soup With Greens And Beans

Serves 4.

Ingredients

  • 3btsp extra virgin oil
  • 2 slices streaky bacon, chopped (optional)
  • 1 medium onion finely chopped
  • 2 stalks celery, diced
  • 4 garlic cloves, finely sliced
  • ¼ tsp finely chopped fresh rosemary or a pinch of dried, crumbled rosemary
  • 1 medium potato, diced
  • 300g (10oz) greens, coarsely chopped
  • 400g (14oz) tin Italian plum chopped tomatoes
  • 400g (14oz) tin beans, drained and rinsed
  • 1.5 litres (2½ pints) chicken or vegetable stock
  • salt, black pepper
  • additional extra virgin olive oil to drizzle
  • 4 tbsp freshly grated Parmesan to serve

Instructions

Heat the oil in a heavy- based pot. Add the bacon, if using, onion, celery, carrot, garlic, rosemary, potato and greens. Cook, stirring frequently, over medium low heat until the onions soften and the greens wilt - 10 minutes.

Turn the heat to medium. Add the tomatoes and cook, stirring occasionally until just thickened - 10 minutes. Add the beans and stock. Bring to the boil.

Adjust the heat, partially cover and simmer gently until the vegetables are very tender - 30 minutes. The soup should be fairly thick, but be prepared to add water to thin if necessary. Add salt and pepper to taste. Ladle into warm bowls.

Drizzle with oil and sprinkle with Parmesan. Serve hot.

Taken from The Planet Organic Cookbook by Renée Elliott and Eric Treuillé, £9.99

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