Italian Soups Recipes - Tuscan Bean Broth (Zuppa di Spattenna) Recipe

Ingredients

• 30 ml/2 tbsp oil

• 1 onion, sliced

• 2 garlic cloves, crushed

• 1 celery stick, chopped

• 2 carrots, chopped

• 100 g/4 oz/2/3 cup haricot (navy) beans, soaked overnight

• 100 g/4 oz/2/3 cup borlotti beans, soaked overnight

• 100 g/4 oz/2/3 cup lentils

• 1.2 liters/2 pts/5 cups vegetable stock

• Salt and freshly ground black pepper

• 15 ml/1 tbsp fresh chopped parsley

• Black Olive Bread, to serve

---

Method:

1. Heat the oil and fry (sauté) the onion, garlic, celery and carrots in a large flameproof casserole dish (Dutch oven) for 5-6 minutes until browned all over.

2. Add the remaining ingredients except the parsley. Bring to the boil, cover with a lid and place in a preheated oven to cook gently for 2 1/2 hours at 180°C/350°F/gas mark 4.

3. Sprinkle with chopped parsley and serve with Black Olive Bread.