Soup - Beanz do not have to mean Heinz..Tuscan Soup

By Keith Bradbury

This is a recipe I first came across in Tuscany, though I have had similar hearty soups in Rome and Sicily. Nonetheless, it is redolent of all that is fabulous about the Mediterranean and its warmth permeates every mouthful. Close your eyes and you will be sitting by the sea sensing the magic of the Med through every pore.

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Soup - Beanz do not have to mean Heinz..Tuscan Soup

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Approved byThe Chef Classic French onion soup

Noodle Soup

Ingredients

2 tbsp olive oil
1 celery stick chopped
1 onion chopped
1 large carrot chopped
1 litre of chicken or veg stock
400 gm can of cannellini beans drained
400 gm can of borlotti beans drained
Sprigs of fresh thyme and rosemary
1 bay leaf
8 rashers of prosciutto – or you could, at a pinch, use streaky smoked bacon
4 good Sicilian sausages – or, frankly, any top quality bangers with flavour

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat the oil in a large casserole pan or stock pot. Add the vegetables and a little rock salt and black pepper. Cook gently for 10 minutes.

Step 2

Add the stock, beans, thyme, rosemary and bay leaf. Bring to the boil and simmer for another ten minutes.

Step 3

Lift out the herbs with a slotted spoon. Bin. Use a stick blender and whizz to a rough chunky but creamy texture.

Step 4

Cook the sausages how ever which way you fancy – grilling possibly best for this recipe. Allow to cool a tad, then slice each sausage into 4 or 5 pieces.