This Tuscan Bean Soup is simple, hearty and beautifully comforting. Made with cannellini beans, it’s gently simmered until rich and creamy, then finished with a drizzle of extra virgin olive oil and golden ciabatta croutons for texture. A warming Italian-inspired soup that feels rustic, nourishing and perfect for slow, cosy cooking.
Ingredients
- 2 tablespoons lard or olive oil
- 2 leeks, white parts only, finely chopped
- 1 onion, finely chopped
- 6 garlic cloves, finely chopped
- 400g dried cannellini beans, soaked overnight in cold water, drained
- 1.2 litres of chicken stock
- 300ml pouring cream
- For drizzling: extra-virgin olive oil
- For croutons
- 80ml (1/3 cup) olive oil
- 150g day-old ciabatta loaf, cut into rough cubes
Method
- Heat lard or olive in a stockpot (or large saucepan) over medium heat, add leek, onion and garlic and sauté until tender (8-10 minutes). Add beans and stock, bring to a boil, then cook over low-medium heat until beans are very tender (45 mins -1 hour; add more stock if beans become too dry).
- Meanwhile, for croutons, heat olive oil in a frying pan over medium heat, add ciabatta and stir frequently until golden and crisp (2-4 minutes), then set aside on absorbent paper to drain.
- Transfer bean mixture to a food processor and process, in batches, with cream until smooth then transfer back to the stockpot Season to taste and serve hot, drizzled with extra-virgin olive oil and scattered with crotons.
Tips: Should you prefer a more coarsely textured soup, process only half the bean mixture. It’s a good idea to stir through some chopped parsley before serving. You can also substitute the lard with good-quality olive oil.
Recipe courtesy of The Australian Gourmet Traveller, May 2010
