Quick & Easy

Tuscan bean soup

A flavorful, deliciously textured bowl of Tuscan bean soup from Australian Women's Weekly.
tuscan bean soup
2H 5M



1.Cover beans with water in large bowl; stand, covered, overnight.
2.Heat oil in large saucepan; cook onion, garlic, celery, carrot and bacon, stirring, until vegetables are just tender.
3.Add tomato; cook, stirring, about 5 minutes or until tomato is soft.
4.Stir in rinsed drained beans, stock, sugar, parsley and paste; bring to a boil. Reduce heat; simmer, covered, about 1½ hours or until beans are tender. [Can be made a day ahead and refrigerated, covered or frozen for up to 2 months.]

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