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Tuscan Bean and Veggie Soup

5 from 3 votes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 375kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

For the Tuscan bean and veggie soup:

  • 1 tbsp oil
  • 1 onion, diced
  • 1 medium carrot, diced
  • 2 sticks celery, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small courgette, diced
  • 2 cloves garlic, minced
  • 2 large handfuls curly kale, chopped
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 litre vegetable stock (~ 4 cups) - or 1 litre water plus two stock cubes
  • 100 g dried pearl barley (~ 1/3 cup)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tbsp basil pesto
  • Black pepper

For the croutons:

  • 2 slices thick crusty bread
  • 1 tbsp oil
  • Salt
  • Black pepper

To serve:

  • 1 tbsp extra virgin olive oil
  • Fresh parsley

Instructions

  • Heat some oil in a large saucepan or casserole dish, and add the diced onion, carrot and celery. Cook over a medium heat for a few minutes, stirring regularly, then add the diced peppers, courgette, garlic, and chopped kale. Cook for a further 5 minutes.
  • Add the tin of chopped tomatoes to the pan, along with the drained cannellini beans, vegetable stock, and dried pearl barley. Also add the oregano, thyme, pesto, and plenty of black pepper. Mix well to combine. Cover the pan with a lid, just leaving a crack for the steam to escape, and turn the heat down fairly low so the soup is simmering gently. Allow it to cook, stirring occasionally, for around an hour, or until the pearl barley is soft.
  • If the soup has reduced at all, you may wish to add another cup or two of water at this point, to help is stretch further. The soup should serve at least 4 people, but could serve up to 6 people, if you add some extra liquid.
  • To make the croutons, tear some crusty bread into large pieces, and toss in a tablespoon of oil with some salt and pepper. Bake for around 10 minutes at 190°C (Gas Mark 5 / 375°F), until golden brown and crispy.
  • Serve the soup warm, topped with the crispy croutons, a drizzle of extra virgin olive oil, and some fresh parsley.

Nutrition

Nutrition Facts
Tuscan Bean and Veggie Soup
Amount Per Serving (1 portion)
Calories 375 Calories from Fat 120
% Daily Value*
Fat 13.3g20%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 1mg0%
Sodium 512mg21%
Potassium 1106mg32%
Carbohydrates 55.1g18%
Fiber 13.7g55%
Sugar 9.3g10%
Protein 11.8g24%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.