Tuscan soup with olive oil
Ingredients
For
4
personnes
- 1 small bunch of flat-leaf parsley
- 600g tinned white beans
- 1 onion
- 2 cloves of garlic
- 1 teaspoon of salt
- 3 cl of strong-flavoured olive oil
- 400g chopped tomatoes
- 1 litre of water
- Salt, pepper
Tip
A comforting and delicious Tuscan soup, perfect for winter dinners!
Instructions
- Chop the parsley, setting aside a few leaves for garnishing. Drain and rinse the white beans. Finely chop the onion and peel the garlic cloves.
- In a mortar, use a pestle to crush the garlic, parsley and salt until you have a paste.
- Heat 2 cl of olive oil in a saucepan, add the finely chopped onion and fry gently. Add the garlic and parsley paste and stir for about 1 minute. Add the beans, chopped tomatoes and water. Season with salt and pepper.
- Bring to the boil and simmer for 30 minutes, leaving the lid partially on.
- Sprinkle some parsley leaves over the soup and drizzle with a little olive oil. Serve piping hot.
Tip
A comforting and delicious Tuscan soup, perfect for winter dinners!
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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