Tuscan Bean Soup

Sir found this recipe in a magazine and tore out the page, leaving it in the kitchen with a pencilled note saying "sounds nice", so I duly made some and it is indeed nice - and very easy to prepare, too!


2 tablespoons of olive or coconut oil

2 peeled and crushed garlic cloves

2 diced onions

2 sliced leeks

2 sliced carrots

2 bay leaves

4 sprigs of thyme

1 litre of vegetable stock

1 400g tin chopped tomatoes

2 300g tins cannelini beans

bunch parsley



Gently fry the garlic, onions, leeks and carrots in the oil for five minutes.

Add the thyme, bay leaves, tomatoes and stock and bring to a simmer

Cook for 20 minutes.

Add the beans and parsley and simmer for 10 minutes.

Check the seasoning, and serve (with bread and salad, perhaps).