♥ Rustic Tuscan Bean Soup
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Total Time: 40 mins
Prep Time: 10 mins
Cook Time: 30 mins
1 (400 g) can cannellini beans (drained)
1 (400 g) can chopped tomatoes
2 celery ribs, chopped
1 onion, chopped
1 carrot, chopped
2 garlic cloves, chopped
2 cabbage leaves, chopped
50 g kale, chopped
1 teaspoon thyme leaves
4 sage leaves, chopped
1 tablespoon olive oil
300 ml water
2 teaspoons vegetarian bouillon powder
1 Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
2 Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
3 Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
4 Add the Beans towards the end and just heat them through in the soup.
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