Cheat’s Tuscan Bean Soup
Making a hearty, full-flavoured soup from scratch takes time. Using a good quality canned soup saves time and gives you a fantastic base to make your ow Cheat’s Tuscan Bean soup n by adding other things.
Serves: 4 as a main course (yields 5½ cups)
Preparation time: 5 minutes
Cooking time: 10minutes
535g can tomato soup (or tomato and bacon or minestrone soup)
2 x 300g cans veggie mixes corn and four bean mix
3 cups boiling water
2 tablespoons tomato paste
¼ cup coarsely chopped basil
80g diced prosciutto, bacon or speck
½ cup grated parmesan cheese
crusty bread, to serve (optional)
- Combine soup and four bean mix in a large saucepan. Bring to boil on medium-high heat. Add boiling water and tomato soup and stir to combine. Simmer for 5 mins. Season to taste and stir through basil.
- Meanwhile, cook prosciutto in a small frying pan on high heat for 3-4 mins, until crisp.
- Ladle soup into bowls. Sprinkle over parmesan cheese and top with crisp bacon. Serve with crusty bread.
Lyndey’s Note: For an even heartier soup try adding a cup of finely shredded cabbage to the soup base with the boiling water. Corn and four bean mix is not only good for salads. The beans especially add important nutrients and fibre yet you save hours as they don’t need pre-soaking and come in appealing combinations. Tomato paste in a tube is conveniently packaged to squeeze from the bottom, eliminating air and substantially increasing storage life in the fridge. It can add a miracle boost of flavour to soups, sauces and casseroles.
For more recipes see The Best Warming Winter Soup Recipes