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
Instructions
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.
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.
(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.)
Add tinned beans and green beans and simmer a further 5 minutes.
Remove from heat, stir through baby spinach leaves and add pepper to taste.
(If you prefer your soup thinner, add a little extra water or stock).
Serve topped with a big dollop of pesto and scattered with croutons.
Enjoy
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2019/06/10/tuscan-bean-soup-with-pesto-and-croutons/