Tuscan bean soup

Tuscan bean soup

Core recipe

Serves 4

1 tbsp  olive oil

1 small onion, finely chopped

half a savoy cabbage, finely shredded

2 carrots, diced

1 garlic clove, finely chopped

1 can of borlotti beans, drained and rinsed

1 can of butter beans, drained and rinsed

0.5 litres vegetable stock or 2 tsp vegetable bouillon

1 tsp dried mixed herbs

1 tbsp tamari or soy sauce

nori flakes

Heat the oil in a large pan and sauté the onion until soft. Add the garlic, bay leaf, cabbage and carrots and sweat them for 5 minutes.

Add the beans and the vegetable stock or water and bouillon. Bring to the boil, add the herbs and tamari and simmer for 10 minutes.

Remove the bay leaf and serve. Season with nori flakes.