Tuscan five-bean soup

This is actually quite a filling soup, so if you’re serving as a starter you’ll want small portions. Alternatively, serve as a complete meal with some fresh cherry tomatoes...

Tuscan five bean soupThis is actually quite a filling soup, so if you’re serving as a starter you’ll want small portions. Alternatively, serve as a complete meal with some fresh cherry tomatoes and crusty bread. Full of Mediterranean flavours… and following the latest suggestion that a Mediterranean diet is the healthiest there is!

What you need:

75g each of borlotti beans, red lentils, green lentils, green split peas, small white beans (cannellini or toscanelli), a large handful of basil, plus a big pile of ripe cherry tomatoes and a loaf of crusty ciabatta, or other Italian bread.

What to do:

Prepare the beans and pulses as required.  In a large pot, cook the ingredients in 1.5 litres of water or vegetable stock and herbs in olive oil for about 5 minutes. Bring to the boil, and then simmer for about 45 minutes. Season to taste and serve with fresh, crusty Italian bread.