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Tuscan bean soup

Australian Gourmet Traveller recipe for Tuscan bean soup.

By Lisa Featherby
  • Serves 6
  • 20 mins preparation
  • 1 hr 15 mins cooking plus soaking
Tuscan bean soup
Tuscan bean soup

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.

Notes

Drink Suggestion: Stylish red Chianti Classico. Drink suggestion by Max Allen