Tuscan-style winter vegetable soup recipe

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 286 calories / serving
  • Freezable
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This rustic winter soup is made with a medley of vegetables and cannellini beans and topped with a dollop of green pesto. Sprinkle some Parmesan on top for a hearty and warming meal. 

  1. In a large saucepan, cook the garlic, celery, carrot, parsnip, onion and leeks gently in the olive oil for 10 minutes. Keep the heat low and stir often, until soft, but not browned.
  2. Stir in the drained cannellini beans and rice, followed by the vegetable stock. Bring to the boil and simmer for about 20 minutes, until the beans begin to break down.
  3. Crush some beans with the back of a spoon to further thicken the soup. Stir in the shredded cavolo nero or kale and simmer for a final 5 minutes, adding a little water if it becomes too thick. Stir in half the pesto and half the cheese, dividing the soup between bowls and serving the remaining pesto and cheese on top of each bowlful. 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 2 garlic cloves, finely chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 parsnip, chopped
  • 1 onion, chopped
  • 1 leek, white and pale green parts only, sliced and rinsed
  • 2 tbsp olive oil
  • 400g tin cannellini beans, drained
  • 50g (2oz) long grain rice
  • 1.2 litres (2 pints) vegetable stock
  • 150g (5oz) kale or cavolo nero, shredded
  • 25g (1oz) Parmesan, finely grated
  • 3 tbsp green pesto
  • Energy 1200kj 286kcal 14%
  • Fat 13g 19%
  • Saturates 3g 17%
  • Sugars 9g 10%
  • Salt 3g 50%

of the reference intake
Carbohydrate 32.2g Protein 10.9g Fibre 9.1g


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