Tuscan cannellini bean soup with basil oil, toasted pine nuts and rosemary croutons


This Tuscan cannellini bean soup is made in one pot, ready in under an hour and perfect as a starter or as a main course. Served with fresh rosemary croutons and an aromatic basil oil, this soup is both delicious and nourishing.

First published in 2024




Basil oil

  • 2 bunches of basil
  • 300ml of olive oil

Toasted pine nuts

Rosemary sourdough croutons

  • 3 slices of sourdough bread, diced
  • 100ml of olive oil
  • 2 sprigs of rosemary
  • salt to taste

Cannellini bean soup




For the basil oil, first blend the olive oil with the basil until smooth

  • 2 bunches of basil
  • 300ml of olive oil

Transfer to a small pot and bring to a simmer. Once the herb solids and infused oil separates, strain the mix through a fine sieve and cheesecloth into a jar. Chill in the fridge until needed


To toast the pine nuts, add to a dry pan over medium heat and cook until golden


To make the croutons, fry the sourdough in the olive oil over a medium heat

  • 3 slices of sourdough bread, diced
  • 100ml of olive oil

Add in the whole rosemary sprigs, and season with salt as needed. Cook until golden then remove from the pan and set aside until needed


For the cannellini bean soup, sauté the shallots, carrots and celery in olive oil over medium/low heat until soft. Add in the garlic and cook for another couple of minutes until fragrant. Add in the tomato paste then stir in the rinsed cannellini beans and oregano. Add the chicken stock then bring to a boil and reduce the heat to low. Cover with a lid and simmer for another 15-20 minutes


Using a hand blender, blitz half of the soup in the pot so that the soup becomes thicker. Make sure to avoid blending all of the soup. Alternatively, transfer half of the soup to another container and blitz, then add this back to the pot itself. Season with salt and pepper to taste, then add in the spinach and cook until wilted


To serve, ladle a generous portion of the soup into bowls, then top with a drizzle of double cream, basil oil, chilli flakes, rosemary croutons and a scrunch of black pepper

First published in 2024

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