Tuscan Bean Soup

with Crusty Toasted Bread

This easy Tuscan bean soup is the perfect meal for stormy weather and busy weeknights!

Nutrition Per Portion

  • 928 Calories |
  • 89.7g Carbohydrates |
  • 54.8g Fat |
  • 11g Fibre |
  • 21g Protein |
  • 9g Sugar
  • Vegetarian
  • Meat
  • Italian
  • Soup
  • 0.0 min

    Preheat the oven to 180C and bring a pan of water to ther boil, add the stock and stir until disolved.

  • 0.5 min

    Peel and coarsely chop the carrot, celery, brown onion and butternut squash.

  • 6.0 min

    Finely chop the garlic.

  • 7.0 min

    Grate the parmesan.

  • 8.0 min

    Crush the fennel seed and set aside.

  • 8.5 min

    In a saucepan, add the olive oil and heat.

  • 9.5 min

    Add the carrots, potato, squash, celery, garlic and onion. Cook for 2 minutes.

  • 12.0 min

    Add the stock* and bring to a boil. Cover and simmer until the vegetables are nearly tender.

  • 22.0 min

    Add the beans and simmer until they are heated through.

  • 23.0 min

    Add the fennel seed.

  • 23.5 min

    Add the baguette into the oven to cook until golden.

  • 25.0 min

    Stir the basil pesto into the soup.

  • 26.0 min

    Season with salt and pepper to taste.

  • 29.0 min

    Remove the baguette from the over and slice. Toss some of it in the bottom of the serving bowls.

  • 30.5 min

    Ladle the soup into the serving bowls.

  • 32.0 min

    Serve the remaining bread alongside the soup.

  • 33.0 min

    Garnish the soup with parmesan.

  • Ingredients

    Parmesan Cheese

    Chicken Stock


    Fennel Seeds, crushed

    Potatoes, cut into 2cm pieces

    Basil Pesto

    Butternut Squash, cut into 2cm pieces

    Garlic, finely chopped

    Olive Oil

    Brown Onion, coarsly chopped

    Celery, coarsly chopped

    Carrot, coarsly chopped

    Cannellini Beans

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