Tuscan-style winter vegetable soup recipe
Created by The Tesco Recipes team
This rustic winter soup is made with a medley of vegetables and cannellini beans and topped with a dollop of green pesto. Sprinkle some Parmesan on top for a hearty and warming meal.
See method- Serves 4
- 20 mins to prepare and 35 mins to cook
- 286 calories / serving
- Freezable
Ingredients
- 2 garlic cloves, finely chopped
- 1 celery stick, chopped
- 1 carrot, chopped
- 1 parsnip, chopped
- 1 onion, chopped
- 1 leek, white and pale green parts only, sliced and rinsed
- 2 tbsp olive oil
- 400g tin cannellini beans, drained
- 50g (2oz) long grain rice
- 1.2 litres (2 pints) vegetable stock
- 150g (5oz) kale or cavolo nero, shredded
- 25g (1oz) Parmesan, finely grated
- 3 tbsp green pesto
Each serving contains
- Energy
- 1200kJ 286.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 3.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 32.2gProtein 10.9gFibre 9.1g
Method
- In a large saucepan, cook thegarlic, celery, carrot, parsnip,onionand leeks gently in the olive oil for 10 minutes. Keep the heat low and stir often, until soft, but not browned.
- Stir in the drained cannellini beans and rice, followed by the vegetable stock. Bring to the boil and simmer for about 20 minutes, until the beans begin to break down.
- Crush some beans with the back of a spoon to further thicken the soup. Stir in the shredded cavolo nero or kale and simmer for a final 5 minutes, adding a little water if it becomes too thick. Stir in half the pesto and half the cheese, dividing the soup between bowls and serving the remaining pesto and cheese on top of each bowlful.
- See more Soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
