Winter is a time for cozy nights in and delicious winter warmers. Using the fabulous @vitamix_aunz to create this wonderfully thick Tuscan Bean Soup with a delicious spicy kick in no time at all. Full recipe up on the blog. Link in bio x @thedelightfulcook @vitamix_aunz #vitamixAUNZ
¼ cup extra virgin olive oil
1 medium onion, peeled and diced
6 cloves garlic, minced
1 leek, chopped
2 birds eye chilli, finely sliced
3 baby carrots, peeled and finely chopped
400g tin whole peeled tomatoes
400g tin cannellini beans, drained
400g tin butter beans, drained
1 litre vegetable stock
300g cavolo nero, roughly chopped
Salt and pepper to season
1. Heat a large pot over low heat and add the olive oil, garlic, onion, carrots and leek. Stir well and cook slowly for 15 minutes until the vegetables are soft, making sure the vegetables don’t stick to the bottom of the pot.
2. Pour in the whole tomatoes and half of the cannellini and butter beans to the vegetables. Season well with salt and pepper, stir well and simmer for a further 10 minutes.
3. Turn off the heat and in batches pour the mixture into the Vitamix Explorian E310. Blend for 1-2 minutes until the mixture turns thick. Pour the mixture back into the saucepan over low heat. Add the remaining cannellini, butter beans and the cavolo nero into the soup. Stir well and simmer for the further 5 minutes until the cavolo nero starts to wilt.
4. Serve in soup bowls with grated parmesan cheese and crusty bread.