Definitely soup weather here (we’re not used to snow in England) and although I love the red pepper and carrot and the Butternut squash soups I’ve been making recently we’ve had a lot of those so it was time to try something different. This is another Tuscan Bean soup (I’ve previously tried the Avoca cookbook Tuscan bean soup), this recipe from A Soup for Every Day (New Covent Garden Soup Company)is quite different to the Avoca recipe in part because everything is blended up together. I’d find to chose a favourite, This would be the better of the two for soup flasks but the Avoca soup looks nicer so would be the one I would make to serve guests.
Since we had two portions left over I decided to soak the rest of the packet of beans to make another batch tomorrow so the boys and dad can take some for lunch Monday. I’d put the cooking water aside from cooking kale for dinner tonight so will use that in the soup.
- 275g mixed dried beans (I used 250g since my pack was 500g)
- 1 tbsp olive oil
- 1 large onion chopped
- 1 small leek chopped
- 4 garlic cloves crushed
- 275ml vegetable stock
- 900ml water
- 400g tin chopped tomatoes
- 20g flat leaf parsley chopped (optional I didn’t have any and soup was fine without)
- 75g mushrooms, sliced (this was 3 mushrooms)
- 75g fresh or frozen peas
- 1 tsp fresh oregano (I used 2 tsp dried since only herbs)
- Soak beans in plenty of clean cold water overnight.
- Drain, then place in saucepan with plenty of fresh water and gently simmer for an hr until beans are tender then drain.
- Heat oil in a large saucepan, add onion, leek and garlic, cover and cook gently until soft without browning
- Add the stock, water and cooked drained beans. Cover, then bring to the boil and simmer for 15 minutes.
- Add the tomatoes, herbs, peas and mushrooms, cover and simmer for another 15 minutes until the vegetables and beans are tender
- Blend until smooth, then season to taste.
- Reheat gently for 10 minutes and serve.