Tuscan Bean Soup with pesto and croutons
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 onion, finely diced
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 large carrots, diced
  • 2 sticks of celery, diced
  • 1 cup, approx 150g, diced pumpkin
  • 1 zucchini, diced
  • 1 x 400 gram can of crushed tomatoes
  • 1 litre (4 cups) of chicken or vegetable stock
  • 1 x 400 gram can cannellini beans or other legumes of choice, drained and rinsed
  • 50 grams green beans, sliced into 2 cm lengths
  • 100 grams baby spinach leaves
  • Pepper to taste
  • ½ cup pesto, to serve, optional
  • Approx 4 slices of wholegrain or sourdough toast, cut into small cubes or 'croutons' to serve
  1. Add onion and oil to a large pot. Saute for about 4-5 minutes adding water as needed to stop it from burning or sticking.
  2. When soft add garlic and cook for 1-2 minutes.Then add carrots, celery, pumpkin, zucchini, tomatoes and stock. Bring to the boil, then simmer for 10-15 minutes, until veggies are soft.
  3. (Sometimes, if short on time, I don’t saute the onion and garlic first and just throw everything into the pot and start cooking. Sauteing first does develop the flavour though.)
  4. Add tinned beans and green beans and simmer a further 5 minutes.
  5. Remove from heat, stir through baby spinach leaves and add pepper to taste.
  6. (If you prefer your soup thinner, add a little extra water or stock).
  7. Serve topped with a big dollop of pesto and scattered with croutons.
  8. Enjoy
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2019/06/10/tuscan-bean-soup-with-pesto-and-croutons/