Posted on January 24, 2017 by Jenny Cromack
This tasty Tuscan soup recipe really will hit the spot on these cold wintery days!
This recipe makes 6-8 portions so is fantastic for bulk preparation. The pulses in the dish make this Tuscan soup nice and filling. They are a great source of slow release carbohydrates and also give some additional protein too.
Ingredients
75g of each of the following – Borlotti Beans, dried green or dried red lentils, dried green split peas, dried cannellini beans and barley. (You can use tinned if you prefer)
1 diced onion
1 diced carrot
1 litre of vegetable stock
1 stick celery – sliced
Thyme, sage and bay leaf
How to…..
Soak the beans, lentils, peas and barley overnight then rinse well under cold water
In a large pan cook the vegetables and herbs in a little coconut oil for 5 minutes
Add the lentils, beans, peas and barley to the pan and add the vegetable stock
Bring to the boil and then simmer for 45 minutes
Season to your liking
Remove the bay leaf and enjoy
Guaranteed to warm up you on a winter’s day1