Ingredients Jump to Instructions ↓

  1. 120 ml extra virgin olive oil

  2. 1 onion , finely chopped

  3. 1 carrot , finely chopped

  4. 1 stalks celery , finely chopped

  5. 1/4 leeks , finely chopped

  6. 300 g dried beans , such as borlotti, cannellini, butter beans or kidney beans, soaked overnight handful stalks parsley , finely chopped

  7. 300 g ripe cherry tomotoes

  8. 1 cloves garlic , crushed

  9. 1 1/2 litres vegetable stock A few pieces of parmesan rind , to taste

  10. 1 handfuls celery leaves , finely chopped

  11. 4 slices toasted rustic bread , rubbed with garlic extra virgin olive oil , for drizzling

Instructions Jump to Ingredients ↑

  1. Bean soup with bruschetta and parmesan rinds Method 1. Heat the olive oil in a lidded pan and fry the onion, carrot, celery and leek until softened, but not browned.

  2. Drain the beans and add to the pan, along with the parsley stalks, tomatoes and garlic.

  3. Pour in the vegetable stock and bring to the boil. Reduce the heat to medium, cover with a lid and simmer for about 45 minutes, or until the beans are tender.

  4. Stir in the parmesan rind and simmer for a further 5 minutes.

  5. Remove the parmesan, stir in the celery leaves and add salt and freshly ground black pepper, to taste.

  6. Serve with the garlic toasted bread and a drizzle of olive oil.


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