Tuscan white bean soup

Tuscan white bean soup
Prepare ingredients.
Drain 500 grams canned white beans and place in a large cooking pot.
Add 1,5 liter of vegetable stock.
Bring to a boil.
Reduce heat to medium low.
Half-cover and simmer for 1-2 hours.
Put half of the beans and some broth in a blender.
Puree smooth.
Put the puree back in the pot and stir well.
Bring to a boil.
Add 50-100 grams of pasta macaroni.
Boil again and simmer for 10 minutes, until cooked.
Chop 3-4 garlic cloves finely.
Heat 2-3 tablespoosn of olive oil in a pan.
Put chopped garlic into hot oil and fry until it starts to get fragrant.
Add garlic to the soup.
Chop parsley finely.
Add chopped parsley to the soup.
Add 1 teaspoon of salt.
Add 1/2 teaspoon of pepper powder.
Stir briefly.
Serve with rye bread slices.


Very simple but delicious, this hearty and rustic Tuscan-style soup using white beans and pasta macaroni, is sure to impress.


500 grams canned white bean
50 grams pasta macaroni (50-100 grams)
1 liter vegetable stock
3 cloves garlic (3-4 cloves)
2 tablespoons chopped parsley
2 tablespoons olive oil (2-3 tablespoons)
1 teaspoon salt
1⁄2 teaspoon pepper powder
  rye breads