Summer | Vegetable Soup Reinvented


Time for a nice and summery vegetable soup. I didn’t know but apparently Tuscany (Italy) is famous for the cannellini beans. We’ve been there quite often but for some reason I never tried them. The beans¬†have a mild, nutty taste and mix easily with other fresh ingredients.


  • extra virgin olive oil
  • 1 chopped onion
  • 1 tin of cannellini beans
  • rosemary
  • 2 cloves of finely pressed garlic
  • 250 grams pre cooked potato cubes
  • 300 grams broad beans (tin)
  • 150 grams sliced endive
  • 1 1/2 liter liter vegetable stock
  • 2 handful basil leafs
  • black pepper for seasoning


Heat two tablespoons of extra virgin olive oil in a soup pan. Fry the onion for a few minutes. Chop the rosemary and add to the onion together with the pressed garlic. Keep stirring for about 5 minutes.

Now add the potato cubes, broad beans, endive, cannellini beans, and 1 1/2 liter of stock to the soup pan. Bring to boil and then leave to simmer for about 20 minutes. Dress with basil leafs and spice it up with some pepper. Serve with some bread. Enjoy!


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