Tuscan White Bean and Vegetable Soup

Serves 4


  • Make sure you have all your ingredients in the order listed in the ingredients list.
  • Start by placing a Dutch oven or a soup pot over high heat. Once the pot is hot, add extra virgin olive oil, finely chopped shallots, garlic and 1 tsp sea salt. Sauté until shallots and garlic are translucent, about 3 minutes. Add carrots and celery and cook for another 2 minutes, or until the vegetables are soft. Add all the herbs (rosemary, thyme, and sage), white Tuscan beans, red pepper flakes and stir. Now add the wine and allow for the white wine to reduce until almost all the liquid is gone in the pot. Season with 1 tsp sea salt and freshly cracked black pepper. Stir. Add vegetable stock and bring the soup to a boil. Once the soup comes to a boil, lower the heat to a simmer. Add asparagus and English peas, gently stir and then place the lid back on the pot. Allow this soup to simmer for 7-10 mins.
  • Uncover the pot and taste for seasoning. Add sea salt, freshly cracked black pepper, lemon juice, and some more red pepper flakes to suit your taste buds. Finish with a drizzle of olive oil before serving. Serve with a side of rustic bread.

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