Tuscan bean soup

A hearty, healthy bean soup you can rustle up in minutes. With celery, carrots, fresh thyme and pesto, it’s perfect for a cosy night in!


  • 2tbsp hemp seed oil (eg Good Oil Mild and Light)
  • 1 small red onion, finely chopped
  • 1 fat clove garlic, crushed or finely chopped
  • 1 carrot, peeled and diced
  • 2 sticks celery, chopped
  • 400g can chopped tomatoes
  • 400g can of mixed beans, drained and rinsed
  • 1tbsp sundried tomato paste
  • 600ml well-flavoured vegetable stock
  • 2 sprigs fresh thyme
  • Salt and freshly ground black pepper
  • Fresh green pesto to serve


  • Heat the oil in a large non-stick saucepan and sauté the onion for about 5 mins or until soft. Stir in the garlic, carrot, celery and continue to cook for a further 5 mins.
  • Add the tomatoes, tomato paste, stock and seasoning. Bring to the boil, then reduce the heat to a simmer, cover and cook, stirring occasionally, for 20-30 mins or until the vegetables are soft.
  • Place half of the vegetable mixture into a food processor and blend until smooth, then return to the pan. Add the beans, and simmer for a further 10 mins or until the beans have been heated through.
  • Spoon into bowl and garnish with a spoonful of fresh pesto.

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