Monday, August 2, 2010

Chunky Bean, Leek and Cabbage Soup

There are lots of versions of this wonderful Italian soup from Tuscany. This one uses cannellini beans, leeks, cabbage and good olive oil.

Serves 2-3
3 tbsp extra virgin olive oil
1 onion, roughly chopped
1 leeks, roughly chopped
1 tbsp garlic ginger paste
1 vegetable stock cube
200g cannellini beans can or boiled
100g cabbage thinly sliced
1 tomato chopped
1 celery stick thinly diced
Few parsley chopped
1 tspn dried oregano
Shaved parmesan cheese for garnishing
Salt and pepper to taste

Heat oil in a pan, sauté onion, leeks and garlic ginger for 4-5 minutes. When onion and leeks are soft and changes colour add cabbage, celery, tomato, dried oregano and soup cube sauté for 2 minutes.

Add one bowl of water bring to boil for 5 minutes. When it starts simmering add cannellini beans and boil for 2-3 minutes. Add salt and pepper to taste.

Ladle soup into bowls garnish with parmesan and parsley.

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