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1 Tuscan White Bean Soup with Parsley Pesto

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Tuscan White Bean Soup with Parsley Pesto

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Ingredients

6 portion(s)

Parsley Pesto

  • 50 grams pinenuts
  • 50 grams Parmesan cheese
  • 1 garlic clove
  • Rind and juice of 1 lemon
  • 100-150 grams olive oil
  • Large bunch of flat leaf parsley
  • salt and pepper to taste

Soup

  • 200 grams Dried cannellini beans, Cover with water to soak 3-4 hours
  • 2 tablespoons Olive Oil.
  • 1 Onion, peeled and chopped in half
  • 2 cloves garlic
  • 2 celery sticks roughly chopped
  • 2 Carrots, roughly chopped
  • 1 leek, roughly chopped
  • 1/2 teaspoon Chilli dried flakes or fresh
  • 2 tablespoons tomato paste
  • 400 grams canned tomatoes
  • 1 teaspoon Maple syrup or sugar
  • 500 grams Vegetable, beef or chicken stock*
  • salt and pepper to taste
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Recipe's preparation

    Parsley Pesto

  1. Place pinenuts, parmesan, garlic, lemon rind and parsley into bowl. Grate 10 secs sp 8. Scrape down sides of bowl. Add lemon juice and oil. Turbo a few times until thoroughly combined. Season to taste. Set aside and refrigerate until ready to serve soup.

    2. Soup

  2. Add 750g water to bowl. Place soaked beans into basket and put into bowl. Cook 20 mins, Varoma, sp 2. Check water level and beans. If the beans need further time to cook, top up the water if necessary and cook another 20 mins, Varoma, sp 2. When the beans are cooked, set aside in basket to drain.

    Chop onion and garlic 2 secs sp 7. Scrape down bowl. Add olive oil. Saute 3 mins, Varoma, Gentle stir setting with MC off. Add roughly chopped leek, carrot and celery. Chop 4 secs sp 7. Scrape down bowl, saute 3 mins, Varoma sp 2 Counter-clockwise operation, MC on.

    Add chilli flakes, tomato paste, tomatoes, sugar or maple syrup and stock. Cook 15 mins, Varoma, sp 3 Counter-clockwise operation. Add cooked beans and cook a further 15 mins, Varoma, sp 3 Counter-clockwise operation. Check seasoning.

    Serve hot soup topped with parsley pesto.

    * I use a combination of vege concentrate and beef broth to make up the 500g stock.

    Variations - chorizo adds a bit of interest. Yoghurt adds freshness.

    Adapted from Soups

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Tip

Use canned beans to cut the preparation time

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thank you Meri. Please you

    Submitted by AnneF on 5. June 2015 - 17:38.

    Thank you Meri. Please you are a fan. I am about to make a batch of it myself.

    ThermoAnne

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  • This is a favourite here.  A

    Submitted by MeriMyers on 5. May 2015 - 15:37.

    This is a favourite here.  A nice thick soup that really fills you up.  Fabulous for a healthy lunch in winter.

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