tuscan bean and truffle soup
How to make tuscan bean and truffle soup recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, sliced
400 g (13 oz) can cannellini beans, rinsed and drained
400 g (13 oz) can butter beans, rinsed and drained
400 g (13 oz) can chopped tomatoes
½ Savoy cabbage, shredded
½ tablespoon chopped rosemary
850 ml (1½ pints) vegetable stock
1 teaspoon truffle oil
salt and pepper
25 g (1 oz) grated Parmesan cheese, to serve
Method:
Heat the oil in a saucepan over a medium heat, add the onion and cook for 1–2 minutes until softened.
Stir the garlic, cannellini beans and butter beans into the onions and cook for 1 minute.
Add the tomatoes, cabbage and rosemary to the pan, then pour in the stock and the truffle oil. Mix together well, season and bring to the boil. Simmer for 10–12 minutes, until the cabbage is just cooked.
Divide the soup between 4 shallow dishes and sprinkle with the Parmesan to serve.
For tuscan bean & truffle salad, steam 150 g (5 oz) trimmed green beans for 2–3 minutes, then refresh under cold running water and toss together with a 400 g (13 oz) can each of cannellini beans and butter beans, rinsed and drained, 125 g (4 oz) halved baby tomatoes, 4 sliced spring onions and 2 tablespoons chopped parsley.
Whisk together 3 tablespoons olive oil, 2 teaspoons truffle oil, 1 tablespoon balsamic vinegar and 1 teaspoon clear honey, pour over the salad and toss to serve. Total cooking time 10 minutes.
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| tuscan bean and truffle soup |
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