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Tuscan Bean Soup

Mike Simmonds from GFresh Food at the Royal Agricultural University in Cirencester, Gloucestershire, and uses a wealth of Country Range ingredients to this amazing Tuscan Bean Soup for his discerning student diners.


  1. Chop the red onion, garlic and yellow pepper.
  2. In a large pan gently sweat off the vegetables with the paprika in the olive oil but do not allow the vegetables to brown.
  3. Add the tomato paste and gently cook out for a few minutes.
  4. Add the vegetable bouillon to 3 pints of boiling water and set aside.
  5. Drain off the five bean salad and rinse with cold water.
  6. Add the chopped tomatoes, beans and vegetable stock to the pan and simmer with a lid on for half a hour.
  7. Season to taste and add the chopped basil before serving.