Tuscan bean soup gi diet recipe

a gi diet recipe for tuscan bean soup

Tuscan bean soup overview

This GI diet tuscan bean soup recipe is a hearty recipe so you can get rid of all your leftovers and is quick and easy to make. This recipe serves 8 people, takes about 30 minutes to prepare, one hour to cook but needs to be prepared the day before.

Tuscan bean soup ingredients

• 2 chopped small onions
• 2 chopped celery sticks
• 2 chopped small carrots
• 2 sliced leeks
• 3 crushed cloves of garlic
• 2 x 400g canned italian plum tomatoes
• 300g potatoes cut into cubes
• 1 Savoy cabbage
• 1 tsp chilli flakes
• 500g dried cannellini beans (soak overnight in water in the fridge)
• 1/1.5 litres of vegetable stock (see below)

Tuscan bean soup method

Take a very large saucepan and heat some olive oil.

Add in the onions, celery, carrots, leeks and the garlic.

Cook slowly on a low heat until the vegetables are soft.

Drain the beans and add them in together with everything else.

Bring everything to the boil and simmer for about 1 hour - until the beans are tender. You may need to add some more stock depending how your soup looks.

Remember this is a rustic soup so it should be thick and not watery.

Now you are ready to serve your tuscan bean soup.