Tuscan Bean Soup

Tuscan Bean Soup

Here is a warming winter soup that is actually filling and has the ah-mazing pop of fried garlic in ghee, which you stir in at the end.. just you wait, it adds such a delicious richness to the soup.  

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3 cups kale, finely sliced
3 cups silver beet, finely sliced
1 large onion, diced
2 bacon rashes, diced
2 medium carrots, diced
2 stalks celery, sliced
1 leek, sliced
3 medium tomato, diced
8 cups bone broth or stock, I used GEVITY BONE BROTH 
3 tins beans, whichever ones you like
2 tbsp tomato paste
1 tbsp dried oregano
1 bunch parsley, chopped
1 tbsp red wine vinegar
6 garlic cloves
3 tbsp ghee

Chop all of the vegetables (as specified in the ingredients list)

Drain and rinse the beans (or use cooked dried ones)

Add a good amount of olive oil to a large pot and add the onion and bacon. Cook until soft. Then add the carrots, leek, celery and tomato. Stir for 5-7 minutes or until the vegetable start to soften.

Add the broth, beans, tomato paste, red wine vinegar and kale/silverbeet. Bring to a simmer and cook for 20 minutes.

In a fry pan, add the ghee, minced garlic and dried oregano and stir until the garlic is cooked and fragrant. Add the ghee mix to the soup and stir through.

Serve the soup with the fresh chopped parsley and crusty bread with loads of butter 


Image & Recipe by Jo Kate Nutrition @jokate_nutirition