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Avoca tuscan bean soup
Recipe & image courtesy of Avoca

Tuscan bean soup

Serve it with some pesto on top and crusty bread on the side for a delicious weekday lunch!

Serving: 4
Time: 40 minutes
Difficulty: Easy


  • 1 onion, peeled and chopped
  • 2 tablespoons olive oil
  • 3 celery sticks, finely diced
  • 2 large carrots, finely diced
  • 75g streaky bacon, cut into bite-sized pieces
  • 3 garlic cloves, peeled and crushed
  • 1.2 litres vegetable stock
  • 3x400g cans of chopped tomatoes
  • 1 bay leaf
  • A pinch of sugar
  • 110g canned cannellini beans, drained and well rinsed
  • 1 dessert spoon oregano


  1. Sauté the onion in olive oil for 10 minutes or until translucent
  2. Add the celery, carrots and bacon and cook for 5 minutes
  3. Add the garlic and cook for 1 minute, then stir in the stock and the tomatoes
  4. Season well, adding the bay leaf and sugar
  5. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are cooked but still al dente 
  6. Stir in the beans and oregano and cook for 5 minutes
  7. Remove the bay leaf and serve with croutons. You can also add some pesto on top for additional flavour