This Tuscan white bean soup is a traditional Italian recipe, naturally vegan and gluten-free. Creamy, economical and rich in flavour, it's quick to prepare in just one pan and keeps very well. It's perfect for a weekday dinner accompanied by crusty bread, and appeals to even the most carnivorous of eaters!
TRADITIONAL METHOD
Preparation (Thermomix version)
1. Drain the beans. Put the ⅔ of the beans in the bowl with 50 g of water and blend for 5 sec / speed 7. Set aside.
2. Fry the onion in the oil for 5 mins / 120°C / speed 1.
3. Add the carrot, celery and thyme and continue for 5 mins / 120°C / speed 1.
4. Add the garlic, tomatoes, water, stock cubes, bay leaf, salt and pepper. Cook for 15 mins / 100°C / reverse / speed 1.
5. Stir in the bean purée and the rest of the beans. Finish cooking for 5 min / 95 °C / reverse / speed 1.
6. Adjust the seasoning and serve immediately.
THERMOMIX® METHOD.
Preparation (Thermomix version)
1. Drain the beans. Put the ⅔ of the beans in the bowl with 50 g of water and blend for 5 sec / speed 7. Set aside.
2. Fry the onion in the oil for 5 mins / 120°C / speed 1.
3. Add the carrot, celery and thyme and continue for 5 mins / 120°C / speed 1.
4. Add the garlic, tomatoes, water, stock cubes, bay leaf, salt and pepper. Cook for 15 mins / 100°C / reverse / speed 1.
5. Stir in the bean purée and the rest of the beans. Finish cooking for 5 min / 95 °C / reverse / speed 1.
6. Adjust the seasoning and serve immediately.