Tuscan Bean Soup

Posted By Kerri


This has been on our “to cook” list for some time and as soup season seems to be fully underway, tonight seemed like a good time to finally get on with it.

As ever, Delia’s instructions were pointlessly long-winded but it was worth sticking with as the final result was pretty good. The blended beans gave the soup a rich and creamy texture without the need for cream and the flavour was deep and earthy. I wasn’t overly-keen on the sweet shallots but it would be easy to leave those out. The bacon however was essential and provided a sweet contrast to the soup itself.

We halved the recipe to make just two portions but needed to add a lot more liquid than the original recipe stated, it didn’t actually produce a huge amount either so I would recommend making the full amount and freezing any leftovers – which is probably a sensible thing to do with soup anyway, since it re-heats so well.

Oct 5th, 2009

4 Comments to 'Tuscan Bean Soup'

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  1. Sylvie said,

    Perfect for this time of year. I’m so looking forward to having soup more regularly again as it gets colder now.
    .-= Sylvie´s last blog ..Getting stuck in again =-.

  2. James said,

    Yes – definitely a winter warmer. Might try this with my left over cider baked beans.
    .-= James´s last blog ..Vegetarian & Vegan lunch buffet delivery in Winchcombe, Gloucestershire =-.

  3. Becky said,

    “As ever, Delia’s instructions were pointlessly long-winded ” This comment just made me snort tea out my nose . The soup looks and sounds delicious though so on my to do list
    .-= Becky´s last blog ..Liver with Chorizo, Onions and Mushrooms =-.

  4. The Gobbler said,

    This is one of my favourite soups. I love its silkiness. Not much cop with vegetable stock though I’ve found: lacks depth.

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