• [Italian]

Tuscan Bean Soup

• Preparation Time10 minutes
• Cooking Time 25 minutes
• Source Simple Mediterranean

• 1 onion  (chopped)
• 1 garlic clove  (finely chopped)
• 2 celery stick  (sliced)
• 400 Gram canned tomatoes  (chopped)
• 150 Mililitre red wine
• 1.2 Litre vegetable stock
• 1 Teaspoon dried oregano
• 425 Gram canned mixed bean
• 2 courgette  (diced)
• 1 Tablespoon tomato puree
• salt
• pepper
• pesto
• crusty bread

1. Place prepared onion, garlic, celery and carrot in large saucepan. Stir in tomatoes, red wine, vegetable stock and oregano.
2. Bring to boil, cover and leave to simmer for 15 minutes. Stir in beans and courgettes into the mixture, continue to cook uncovered 5 mins.
3. Add tomato puree and season well. Then heat through, stirring occasionally for a further 2-3 mins, but do not allow to boil!
4. Ladle soup into warm bowls and serve with a spoonful of pesto on each portion and accompanied with crusty bread.