Food - Recipe - Tuscan Bean Soup

Hi everyone, a recipe, I know! I have a January cold it seems just as things get settled into my regular retinue of Guides & Work. So to cure the cold and also to have on a rainy January I made this soup

Tuscan Bean Soup

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total: 1 hr & 5 minutes

Serves: 4 ( I froze the other 3 portions to have later)

 Ingredients

 • 1 tbsp olive oil 
• 25g butter 
• 1 large onions, roughly chopped 
 • 2 celery sticks, roughly chopped 
• 1 ½ carrots, roughly chopped 
• 2 garlic cloves, crushed 
• 5 fresh thyme sprigs, leaves picked 
• 4 fresh rosemary sprigs, leaves picked and chopped 
• 1 tsp smoked paprika 
• 400g chopped tomatoes 
• 1-litre good-quality vegetable stock, hot 
 • 400g Cannellini beans drained and rinsed 
• 300g Flageolet beans drained and rinsed 
 • ½ small savoy cabbage, thick stem removed, finely sliced 
• Green pesto and toast to serve

Equipment

  • 1 Chopping Board & 1 Large Sharp knife
  • 1 large Saucepan
  • 1 Wooden Spoon

  • Method

    1. In a large saucepan, heat the oil and butter, then add the onions and celery. Sauté gently for 5 minutes until softening, then add the carrots, garlic, herbs and paprika. Cook, stirring, for 10 minutes more until the carrots begin to soften
    2. Add the tomatoes and stock, bring to a simmer, then add the beans and cabbage. Simmer for 20 minutes until the vegetables are tender
    3. Pour half into freezer bags, cool, then seal and freeze for up to 6 months. Defrost in the microwave, or put the frozen soup in the pan and reheat. Spoon the other half into bowls, then serve with a dollop of pesto and toast. 
    adapted from this recipe 



Tuscan Bean Soup


Tuscan Bean Soup
Yield: 4
Author:
prep time: 20 Mcook time: 45 Mtotal time: 65 M
I have a January cold it seems just as things get settled into my regular retinue of Guides & Work. So to cure the cold and also to have on a rainy January I made this soup
Ingredients:
  •  1 tbsp olive oil
  •  25g butter
  •  1 large onions, roughly chopped
  •  2 celery sticks, roughly chopped
  •  1 ½ carrots, roughly chopped
  •  2 garlic cloves, crushed
  •  5 fresh thyme sprigs, leaves picked
  •  4 fresh rosemary sprigs, leaves picked and chopped
  •  1 tsp smoked paprika
  •  400g chopped tomatoes
  •  1-litre good-quality vegetable stock, hot
  • 400g Cannellini beans drained and rinsed
  •  300g Flageolet beans drained and rinsed
  •  ½ small savoy cabbage, thick stem removed, finely sliced
  •  Green pesto and toast to serve
instructions:
How to cook Tuscan Bean Soup
  1. In a large saucepan, heat the oil and butter, then add the onions and celery. Sauté gently for 5 minutes until softening, then add the carrots, garlic, herbs and paprika. Cook, stirring, for 10 minutes more until the carrots begin to soften
  1. Add the tomatoes and stock, bring to a simmer, then add the beans and cabbage. Simmer for 20 minutes until the vegetables are tender
  1. Pour half into freezer bags, cool, then seal and freeze for up to 6 months. Defrost in the microwave, or put the frozen soup in the pan and reheat. Spoon the other half into bowls, then serve with a dollop of pesto and toast.
Calories
480
Fat (grams)
19
Sat. Fat (grams)
6
Carbs (grams)
63
Fibre (grams)
18
Net carbs
45
Sugar (grams)
8
Protein (grams)
21
Sodium (milligrams)
1194
Cholesterol (grams)
18
Main Meal. Lunch, Soup
Italian
Created using The Recipes Generator
 

Nutrition 

For this dish I calculated that this had about 33g of carbohydrate so for this, so for a Type 1 diabetic on a Short-Acting insulin Regime with 10g of carbohydrate to 1 unit of insulin, this would require 3 or 6 units. The bread that was served with this did contain 33g carbohydrate so I would have to take insulin for the bread, which was 3 units so in total that would be 6 units.

I'm sharing this with: 

Hijacked By Twins
Link up your recipe of the week
Brilliant blog posts on HonestMum.com

Nic xx 

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