Tuscan bean soup

Tuscan bean soup with croutons and sage

I really like soup, and ideally I’d like to eat soup at least twice a week. But because I have some issues with my stomach and too much fiber in the food, I haven’t had as much soup as one should during the autumn. At the moment it is trial and error to see where my level for eating fibre is. I always thought that beans were too fibery and would make you bloated, but I don’t think that is true. I read somewhere that all beans apart from green beans contains more soluble fibers than insoluble fiber, and therefore gave this soup a go. So far so good, and it was really tasty and filling.

Freshly made garlic croutons!

The recipe is from the olive oil company Zeta, and I did follow it for once. 🙂 It needs a lot of salt and pepper towards the end, but it was really nice. Not really four portions though…

Tuscan bean soup, serves 2

homemade croutons (fry bread cubes in olive oil and garic and some salt until crisp)

1 red onion, chopped

1 clove of garlic, minced

2 cans of cannellini beans (and the water they are in)

350 ml chicken stock (or water + stock cube)

15 fresh sage leaves

1 tsp tomato paste

Fry the onion and garlic in olive oil without browning. Add the sage and cook for another minute or so. Add the beans, stock and tomato paste. Bring to boil and cook for a few minutes. Mix the soup smooth with a stick blender. Add plenty of salt and white pepper. Serve with the croutons.

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1 Response to Tuscan bean soup

  1. Pingback: Friday! | The Food Archive

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