Thick Tuscan Herb Soup

Preparation time: 20minutes

Cooking time: 50 minutes



  • 4 tbsp olive oil
  • 2 small red onions, chopped
  • 4 stalks celery, chopped
  • 4 fat garlic cloves, crushed
  • 1 cup picked basil leaves
  • 1 cup picked mint leaves
  • 1 cup picked marjoram leaves
  • 1 cup picked parsley
  • 4 large Flavorite tomatoes, diced
  • Handful chard, roughly chopped
  • 4 stalks silverbeet
  • 2 handfuls baby spinach leaves
  • 1 1/2 cups cooked fresh borlotti beans
  • Sea salt flakes and freshly ground pepper
  • 2 cups stale ciabatta bread, torn
  • 1 small red chilli, finely chopped
  • extra 2tbsp olive oil


  1. Heat half the oil and add onion, celery and garlic. Cook until soft and golden.
  2. Add half the herbs and gently fry for 3 minutes.
  3. Add Flavorite tomatoes and gently cook 20-30 minutes, adding a little water if necessary.
  4. Blanch chard, silverbeet and beans in salted boiling water. Drain, keeping the blanching water.
  5. Roughly chop blanched greens and add to tomato mixture with beans and blanching water.
  6. Stir in remaining herbs with remaining oil. Season with salt and pepper.
  7. Add bread and stir. The mixture should be very thick.
  8. Combine chilli and extra 2 tbsp oil and dribble over each bowl of soup to serve.

Posted in: All Recipes

Leave a Comment (0) ↓