Tuscan bean and lentil soup

Monday, 3 April 2017
Vegan Tuscan bean and lentil soup recipe

Whatever the weather, soup is always one of my favourite dishes to eat. Call me crazy but even on a really warm summers day I can still enjoy a big bowl of soup with crusty bread. It's just one of those meals that always makes me feel wonderful so I tend to always have some stored away in my freezer for when the soup cravings hit. This recipe is one I am really into at the moment and (as usual) I've made it a lot of times in the past few weeks. It's adapted and veganised from The Soup Book by Sophie Grigson, a book that I used to use a lot but which is rather lacking when it comes to vegan recipes. The original recipe uses chicken stock and cheese, and no lentils so I've changed it up a bit but it's still pretty similar to the soup I used to make a few years ago. I love having this one for lunch because the beans and lentils keep me full up for ages, and it's full of veggies so packs in quite a few of your 5/7 a day. Serve with lots of warm crusty bread (optional but totally recommended!).

Vegan Tuscan bean and lentil soup recipe

You will need (serves 4): 
1 onion 
3 carrots 
1 leek 
2 cloves garlic
400g tin borlotti beans, drained and rinsed
400g tin chopped tomatoes
1 tablespoon tomato puree
1/3 cup red lentils 
4 1/2 cups vegetable stock (made with 2 stock cubes)
200g spinach 
2 tablespoons nutritional yeast 
2 tablespoons olive oil 
ground pepper

Method: 
- Chop up the onion, carrot and leek into small chunks. 
- In a large pot, heat the olive oil over a low/medium heat and add the veggies. Fry for 10 minutes to soften. 
- Very finely chop up the garlic cloves, add these to the pot and fry for a minute. 
- Mash up half the beans with a fork and add these to the pot along with the chopped tomatoes, tomato puree, vegetable stock, and lentils. Season with black pepper to your taste. Bring to the boil and then simmer over a low heat for 40 minutes. 
- Add the rest of the beans, spinach and nutritional yeast to the pot and simmer for a further 15 minutes. 

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Vegan Tuscan bean and lentil soup recipe