Tuscan bean soup is a hearty and flavourful Italian soup with a rustic feel. This chunky soup is packed with high fibre beans that will keep you feeling fuller for longer. We’ve used ‘nduja to make our Tuscan bean soup extra special. ‘Nduja is a luxuriously spicy spreadable Italian salumi that is delicious in pastas, as a pizza topping or just to add a punch of flavour to soups and stews. If you want to make this Tuscan bean soup suitable for vegetarians, simply omit the ‘nduja and use veg stock instead of ham. Serve with our simple but irresistible cheesy toasts for a warming winter lunch that the whole family will love.
- 1tbsp oil
- 2 onions, finely chopped
- 1 stick celery, finely chopped
- 2 garlic cloves, crushed
- 1 litre ham or vegetable stock
- 400g can chopped tomatoes
- 3 sprigs rosemary, finely chopped
- ½tsp chilli flakes
- 400g can cannellini beans, drained and rinsed
- 400g can flageolet beans, drained and rinsed
- 400g can butter beans, drained and rinsed
- 100g kale, shredded
- For the toasts:
- Small baguette, sliced into rounds
- 100g Pecorino, shaved into long, wide strips
- To serve
- Pecorino shavings
- 30g ‘nduja, optional
Heat the oil in a large pan and sweat the onions and celery for 10 mins. Add the garlic and cook for a couple of mins.
Add the stock, tomatoes, rosemary and chilli. Bring to the boil then simmer for 10 mins, then add the beans and kale. Leave to simmer for another 10 mins. In a separate pan, fry the ‘nduja for 5 mins until crisp.
Meanwhile, make the toasts. Preheat the grill, then lightly toast the bread, top with the cheese and grill for 5 mins, until melted and bubbling.
Divide the soup between bowls, top with Pecorino shavings and extra rosemary, and serve with the cheesy toasts.