Serves 4:
1 onion chopped
1 stalk of celery, sliced
250gram carrot, sliced
2 cloves of garlic, minced
400grams can of chopped tomatoes (or fresh)
1 liter of chicken stock ( from a cube is fine)
400grams can of white beans, rinsed and drained
Crusty white bread
4 tablespoons (olive) oil
Salt and pepper
4 small sausages ( chipolata)
Method:
Heat the oven at 200degrees Celsius. Mix 2 tablespoons of the oil with the minced garlic, season to tatse. Rub the slices of bread with this oil. Bake in the oven until crisp and golden. Set aside.
Heat the rest of the oil in a large pan. Add the sausages and brown them. Add the vegetables and let soften with lid on pan until soft (about 10 minutes).
Add the tinned tomatoes, beans and the stock, bring to the boil.
When the soup is boiling turn the heat down and let simmer until the vegetables are soft (about 5 minutes). Season to taste at the last minute (otherwise beans will go chewey)
Ladle soup into individual bowls and put a slice of bread on top. Serve the rest of the bread alongside the soup.
The original Tuscan version (or one of them) usually uses Swiss chard and cavolo nero, but not sausages. If you like a more filling soup, try that.
photos Gardeninglady