Tuscan Bean Soup
(1)
20 minutes
Tuscany is famous for its bean recipes. This is a quick version with kale and tomatoes that tastes just as good!
Radegund
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Ingredients
Serves: 4
- 1 (400g) tin diced tomatoes
- 200ml water
- salt and pepper, to taste
- 125g kale (stems removed)
- 200g tinned cannellini beans
- 1 tablespoon olive oil
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Combine diced tomatoes and water in a saucepan and season with plenty of salt and pepper. Bring to a boil.
- Roughly slice the kale and add to the tomatoes. Simmer gently 15 minutes.
- Rinse and drain the beans and add to the soup to heat through. Taste for seasoning. Serve and drizzle with olive oil.
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