This classic Tuscan bean soup is made even better with the garlic croutons. We advise you to use dried canellini beans as these have the lowest co2 impact. However, if you are in a rush a can of beans will do.
When to eat
Although this dish can be enjoyed year round with little worry. We recommend eating this soup from September to March.
This meal is around 83% less polluting than the average UK meal.
- Eating this recipe will save around 2.44 KG CO2e per person.
- That’s equivalent to the emissions produced driving 20.15 KM in a modern car.
- 5 Tablespoons Olive Oil
- 1 Medium Onion
- 2 Medium Leek
- 1 Large Potato
- 4 Cloves Garlic
- 1 Litre Vegetable Stock
- 2 (400g) Cans Cannellini Beans
- 175 g Savoy Cabbage (about half a small cabbage)
- 1 Tablespoon Dry Oregano
- 3 Tablespoons Fresh Parsley
- 2 large slices Sourdough Bread
- After soaking. Drain and rinse, then put them in a large pan, cover with cold water. Bring the pan to boiling and boil the beans 10 minutes. Scoop off any foam that comes off the beans. Then simmer gently for 1 to 1 1/2 hours, until tender. Keep an eye on the water level, and add more if necessary.
- Roughly chop the onion, leeks, potato. Crush 2 cloves of garlic with the back of a knife. Add 3 Tablespoons of olive oil to a large pan over a medium heat. Then add onion, leeks, potato and garlic. Cook for about 5 minutes until they are just beginning to soften.
- Pour on the stock. Cover the pan and simmer for 15 minutes.
- Finely chop the parsley. Stir into the soup the cabbage, beans, oregano and half the chopped parsley. Cook for a further 10 minutes.
- Spoon 1/3 of the soup into a blender and process until smooth. Add back to the pan. Mix and season to taste. Cook for a further 20 minutes.
- Whilst the soup is simmering dice the sourdough into 1/2cm squares. Add to an oven tray. Crush the remaining 2 cloves of garlic into a fine paste and mix well with 2 Tablespoons of olive oil and a good amount of salt. Pour the garlic oil over the sourdough and work with your hands until evenly covered. Place in a 200˚c oven. Toast for about 15 minutes until golden and crunchy. Remove and season heavily with cracked black pepper.
- Ladle the soup into bowls, sprinkle the croutons and remaining chopped parsley over each.