Tuscan Bean Soup

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  1. Drain the haricot beans, rinse well and drain.
  2. Put half of them in a large pan with the vegetable stock.
  3. Bring to the boil, cover and simmer for 10–15 minutes.
  4. Transfer to a food processor or blender and puree until smooth, adding a little water if the soup is too thick.
  5. Return to the pan, season and add the remaining whole beans.
  6. Reheat.
  7. Heat 4 tablespoons of the olive oil in a separate pan and fry the garlic slices until golden.
  8. Add to the soup with the remaining oil and chopped parsley.
  9. Serve garnished with parsley sprigs.