Spicy Tuscan Bean Soup

28 Feb


This spicy soup is terrific for cold, wintery evenings. The heat from the hot paprika is very soothing.

Although it’s a vegetarian dish (unless you use chicken stock), the smokey paprika makes you think there is chorizo in it – enough to convert the carnivore for sure :-).

Ingredients (serves 4)

  • 1 tbsp olive oil
  • 15g butter
  • 1 large onions, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 large carrots, roughly chopped
  • 2 garlic cloves, crushed
  • 2 fresh thyme sprigs, leaves picked
  • 2 fresh rosemary sprigs, leaves picked and chopped
  • 1 tsp HOT smoked paprika
  • 1 x 400g tins chopped tomatoes
  • 1 litre hot vegetable or chicken stock
  • 2 x 400g tins of beans, drained and rinsed (whatever you happen to have in the cupboard – I like mixing different types)


  1. In a large saucepan, heat the oil and butter, then add the onions and celery. Sauté gently for 5 minutes until softening, then add the carrots, garlic, herbs and paprika. Cook, stirring, for 10 minutes more until the carrots begin to soften.
  2. Add the tomatoes and stock, bring to a simmer, then add the beans. Simmer for 20 minutes until the vegetables are tender.
  3. Spoon into 4 bowls, then serve with a dollop of pesto and crusty bread.

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