Name: Tuscan bean soup
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 2 tbsp lard; 2 leeks, white parts only, finely chopped; 1 onion, finely chopped; 6 garlic cloves, finely chopped; 400 gm dried cannellini beans, soaked overnight in cold water, drained; 1.2 litres chicken stock; 300 ml pouring cream; For drizzling: extra-virgin olive oil; Croûtons; 80 ml (1/3 cup) olive oil; 150 gm day-old ciabatta loaf, cut into rough cubes

Tuscan bean soup

Australian Gourmet Traveller recipe for Tuscan bean soup.

Serves 6

Prep

20M

Cook

1H 15M

Total

1H 35M

If you prefer a more coarsely textured soup, process only half the bean mixture. It’s a good idea to stir through some chopped parsley before serving. You can also substitute the lard with a good-quality olive oil. You’ll need to begin this recipe a day ahead.

Ingredients

2 tbsp lard

2 leeks, white parts only, finely chopped

1 onion, finely chopped

6 garlic cloves, finely chopped

400 gm dried cannellini beans, soaked overnight in cold water, drained

1.2 litres chicken stock

300 ml pouring cream

For drizzling: extra-virgin olive oil

Croûtons

80 ml (1/3 cup) olive oil

150 gm day-old ciabatta loaf, cut into rough cubes

Method

Main

1.Heat lard in a large saucepan over medium heat, add leek, onion and garlic and sauté until tender (8-10 minutes). Add beans and stock, bring to the boil, then cook over low-medium heat until beans are very tender (45 minutes-1 hour; add more stock if beans become too dry).

2.Meanwhile, for croûtons, heat olive oil in a frying pan over medium heat, add ciabatta and stir frequently until golden and crisp (2-4 minutes), then set aside on absorbent paper to drain.

3.Transfer bean mixture to a food processor and process, in batches, with cream until smooth (alternatively, you can use a hand-held blender). Season to taste and serve hot, drizzled with extra-virgin olive oil and scattered with croûtons.