RECIPE: Tuscan Bean Soup | Paddington Clinic, Acupuncture Brisbane & Natural TherapiesPaddington Clinic

RECIPE: Tuscan Bean Soup

16 May, 2018 - Blog, Recipes

This is a quick, easy, nutrient dense meal to enjoy during the cooler months.


  • 3 tbs olive oil
  • 3 tbs fresh flat-leaf parsley
  • 2 tbs oregano
  • 1 onion diced
  • 1 tbs parmesan cheese
  • 2 leeks sliced
  • 1 potato large diced
  • 2 garlic cloves crushed
  • 5 cups vegetable broth or good quality stock
  • 800 g canned butter beans
  • 1/4 cabbage shredded


STEP 1: Heat oil and cook onion, leek, garlic and potato.

STEP 2: Pour in broth and liquid from beans and simmer for 15 minutes.

STEP 3: Stir in beans, shredded cabbage and half of the herbs.

STEP 4: Season with salt and pepper and simmer for 10 minutes, or until beans are soft.

STEP 5: Blend the soup and serve garnished with remaining herbs and Parmesan cheese.

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