Tuscan white bean soup

Step 1/5

• 75 g white beans
• 50 g kidney beans
• 400 ml water
• 1 bay leaves

• sieve
• pot

Soak beans in half of the water in a pot overnight. Strain and transfer beans back to the pot the next day. Add the other half of the water and bay leaves to the pot. Simmer over low heat for approx. 40 min .

Step 2/5

• 50 g onions
• 2½ g garlic
• 50 g carrots
• 50 g potatoes
• 25 g celery
• 350 ml vegetable stock
• 25 ml white vinegar
• oil for frying

• pot
• cooking spoon
• cutting board
• knife

Cut onions, garlic, carrots, potatoes, and celery into approx. 1 cm/0.5 in. cubes. Heat some oil in a pot and sauté onions and garlic until fragrant. Add carrots and potatoes, and continue to sauté. Add half of the cooked beans to the pot. Pour vegetable stock and vinegar over, and cook for approx. 30 min.

Step 3/5

• 75 g Savoy cabbage

• immersion blender

Cut Savoy cabbage into thin strips. When finished cooking, purée soup until smooth and creamy. Add water if needed until the desired consistency is reached. Add the remaining beans and savoy cabbage to the pot, and cook for approx. 5 – 10 min. more.

Step 4/5

• 200 g ciabatta bread

• baking sheet
• oven
• cutting board
• knife

Pre-heat oven to 210°C/410°F. Slice bread and transfer onto a baking sheet. Toast in the oven for approx. 8 – 10 min.

Step 5/5

• 1½ g chili
• 3 g sage
• 30 g Parmesan
• olive oil

• baking dishes
• grater

Pour the soup into small baking dishes for serving. Cut chili into rings and tear sage leaves. Lay chili rings and sage leaves over the soup. Grate Parmesan cheese and sprinkle some on top of each baking dish along with some oil. Bake at 210°C/410°F for approx. 15 min. Sprinkle with some more oil after removing the soup from the oven, and serve with toasted ciabatta. Enjoy!

Enjoy your meal!