Rustic Tuscan Bean Soup

Ingredients

  • sage leaves, chopped
  • sage leaves, chopped
  • olive oil
  • 1 tablespoon
  • olive oil
  • water
  • water
  • + 41 more ingredients
    • vegetarian bouillon powder
    • vegetarian bouillon powder
    • chopped tomatoes
    • chopped tomatoes
    • celery ribs, chopped
    • celery ribs, chopped
    • 1
    • onion, chopped
    • onion, chopped
    • carrot, chopped
    • carrot, chopped
    • garlic cloves, chopped
    • garlic cloves, chopped
    • cabbage leaves, chopped
    • cabbage leaves, chopped
    • 50 g
    • kale, chopped
    • 50 g
    • kale, chopped
    • 1 teaspoon
    • thyme leaves
    • 1 teaspoon
    • thyme leaves
    • 1 tablespoon
    • 1 (400 g) can
    • 300 ml
    • 2
    • 1
    • 300 ml
    • 1 (400 g) can
    • 2 teaspoons
    • 2
    • 1
    • 1
    • 2
    • 2
    • 2
    • 4
    • 4
    • 2
    • 2 teaspoons

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 ...

View full recipe at SpringPad

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