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Tuscan-style winter vegetable soup recipe

101 ratings

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. See method

Serves 4
20 mins to prepare and 35 mins to cook
286 calories / serving
Freezable

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

If you don't have any leeks, try using spring or white onions instead

Each serving contains

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

Method

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.
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.
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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