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Tuscan Bean Soup
Cooking Time 30 min Minutes
Ingredients
11
Portions
10 portions
Mike Simmonds from GFresh Food at the Royal Agricultural University in Cirencester, Gloucestershire, and uses a wealth of Country Range ingredients to this amazing Tuscan Bean Soup for his discerning student diners.
Ingredients
11 Total- 800 g Country Range Five Bean Salad
- 1 kg Country Range Chopped Tomatoes
- 150 g Country Range Tomato Paste
- 25 g Country Range Vegetable Bouillion
- 100 g red onion
- 2 cloves garlic
- 70 ml Country Range Extra Virgin Olive Oil
- 1 yellow capsicum
- 30 g fresh basil
- pinch salt
- pinch pepper
Method
-
1
Step 1
Chop the red onion, garlic and yellow pepper. -
2
Step 2
In a large pan gently sweat off the vegetables with the paprika in the olive oil but do not allow the vegetables to brown. -
3
Step 3
Add the tomato paste and gently cook out for a few minutes. -
4
Step 4
Add the vegetable bouillon to 3 pints of boiling water and set aside. -
5
Step 5
Drain off the five bean salad and rinse with cold water. -
6
Step 6
Add the chopped tomatoes, beans and vegetable stock to the pan and simmer with a lid on for half a hour. -
7
Step 7
Season to taste and add the chopped basil before serving.
Ingredients
11 Total- 800 g Country Range Five Bean Salad
- 1 kg Country Range Chopped Tomatoes
- 150 g Country Range Tomato Paste
- 25 g Country Range Vegetable Bouillion
- 100 g red onion
- 2 cloves garlic
- 70 ml Country Range Extra Virgin Olive Oil
- 1 yellow capsicum
- 30 g fresh basil
- pinch salt
- pinch pepper
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