It was a bit of a running gag between my husband and me – whenever there was bean soup on the menu the refrain would be “what is it now?”. This gag works just as well for bean curry, bean tacos, etc.
This little repartee crossed my mind today as I made a very quick, and very tasty, “tuscan bean soup”
Tuscan Bean Soup
- Heat 1 chopped leek and 3 cloves of garlic in oil, till leek soft
- Add 1 peeled chopped potato and 1 can cannellini beans
- Add 4 cups veg stock
- Simmer for about 10-15 minutes till soft
Been soup – Now just an empty soup bowl