Special Diet

Tuscan Bean and Truffle Soup

cook 20 mins
Tags: Gluten free
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, sliced
  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • 400 g (13 oz) can butter beans, rinsed and drained
  • 400 g (13 oz) can chopped tomatoes
  • ½ Savoy cabbage, shredded
  • ½ tablespoon chopped fresh rosemary
  • 850 ml (1½ pints) vegetable stock
  • 1 teaspoon truffle oil
  • salt and pepper
  • 25 g (1 oz) grated Parmesan cheese, to serve
  • Heat the oil in a saucepan over a medium heat, add the onion and cook for 1–2 minutes until softened.
  • Stir the garlic, cannellini beans and butter beans into the onions and cook for 1 minute.
  • Add the tomatoes, cabbage and rosemary to the pan, then pour in the stock and the truffle oil. Mix together well, season and bring to the boil. Simmer for 10–12 minutes, until the cabbage is just cooked.
  • Divide the soup between 4 shallow dishes and sprinkle with the Parmesan to serve.
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