Seasonal Recipes - Main Courses
Tuscan Bean Soup
Nice served with gluten-free ciabatta!
Serves 4
Ingredients
- 2 X 400g tin chopped tomatoes (with herbs)
- 1 X 400g tin cannellini beans, drained and rinsed
- 2 tbspn olive oil, chopped
- 1 large onion, sliced
- 1 large clove garlic, crushed
- Leaves from 2 large sprigs rosemary
- 275ml (10floz) hot vegetable stock (I use Kallo yeast free)
- To serve:-
- Jar gf/df pesto (I like Seggiano)
- Salt and freshly ground black pepper
Preparation
- Heat olive oil in medium saucepan.
- Add the onion and rosemary leaves and fry gently for 8 minutes.
- Add garlic and fry for a further minute (careful not to brown).
- Add half the cannellini beans and all the tomatoes.
- Blend the soup until smooth.
- Return to the pan, along with remaining cannellini beans and piping hot.
- Serve with a large spoon of pesto and season to taste.
Key:
Tuscan Bean Soup
Nice served with gluten-free ciabatta!
Serves 4
Ingredients
- 2 X 400g tin chopped tomatoes (with herbs)
- 1 X 400g tin cannellini beans, drained and rinsed
- 2 tbspn olive oil, chopped
- 1 large onion, sliced
- 1 large clove garlic, crushed
- Leaves from 2 large sprigs rosemary
- 275ml (10floz) hot vegetable stock (I use Kallo yeast free)
- To serve:-
- Jar gf/df pesto (I like Seggiano)
- Salt and freshly ground black pepper
Preparation
- Heat olive oil in medium saucepan.
- Add the onion and rosemary leaves and fry gently for 8 minutes.
- Add garlic and fry for a further minute (careful not to brown).
- Add half the cannellini beans and all the tomatoes.
- Blend the soup until smooth.
- Return to the pan, along with remaining cannellini beans and piping hot.
- Serve with a large spoon of pesto and season to taste.
Key:
Greyed-out icons indicate that a recipe has an option to exclude a particular allergen.
