Rustic Tuscan Bean Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 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

Recipe

• 1 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.
• 2 next add the tomatoes, sage, thyme, water and stock powder and season with a little fresh ground pepper.
• 3 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.
• 4 add the beans towards the end and just heat them through in the soup.