Tuscan Bean Soup

Summary

Ingredients

• 200 g beans, white, dried
• 1 onion (s)
• 2 cloves garlic)
• 2 carrot (s)
• 1 leek
• 1 red pepper (or tablespoon chilli flakes or cayenne pepper)
• 1 sprig rosemary, fresher
• 0.5 ½ bunch thyme
• 10 tablespoon olive oil
• 1 ½ liter vegetable stock
• salt and pepper
• 1 ciabatta or baguette

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Instructions

1. Soak the beans for about 10 hours (works fine overnight)!
2. Peel and chop the onion and garlic cloves. Peel the carrots and cut into cubes. Clean and wash the leek and also cut it into cubes. Halve the peppers lengthways, core, wash and chop. Wash rosemary and thyme and pluck leaves or needles and also small
3. chop.
4. Pour the beans into a sieve and drain. Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions, carrots and leeks for about 5 minutes. Add the drained beans, pour in the vegetable stock and add the peppers and rosemary. Cover and cook the soup for 1 hour and 30 minutes (beans must be soft).
5. Then mix 6 tablespoons of olive oil with garlic, thyme and a little pepper and add to the soup. Use a slotted ladle to remove 2 ladles from the vegetables and puree the soup. Then add the skimmed vegetables back in. If the soup is too thick, add a little more stock or water. Season to taste with salt and pepper.
6. There is also the ciabatta or baguette. Tip: If you want, you can roast the ciabatta slices in olive oil.
7. You can cook the soup the day before. To prevent the soup from burning when it is reheated, I would recommend pureing the soup shortly before consumption. It tastes even better when it is warmed up than when it is freshly prepared, because it is then better pulled through.