Olive oil
1 onion, diced
2 carrots, peeled and diced
2 sticks of celery, chopped
1 clove of garlic, finely chopped
½ teaspoon of dried chilli flakes
1 medium potato, peeled and diced
2 courgettes, chopped
1 large tablespoon of tomato puree
400g can of tomatoes
1 piece of Parmesan rind
Black pepper
410g can of cannellini or borlotti beans
1 quarter of chopped green cabbage
When preparing the vegetables, try to cut into roughly the same size. In a large saucepan heat 3 tablespoons of olive oil, add the onion and cook for a couple of minutes until the onion is soft. Add the carrot, celery, garlic, chilli, potato and the courgette and stir occasionally for two to three minutes. Add the tomato puree and chopped tomatoes, then fill the empty tin three times with water and add to the soup. Add the parmesan rind and some freshly ground black pepper. Turn up the heat and allow the soup to simmer, reduce the heat to low and cook gently for up to two hours.
Drain and rinse the beans and add to the soup after one and a half hours. Twenty minutes before you want to eat, add the cabbage. Once cooked, add some grated parmesan and enjoy with crusty bread. As with lots of food, this soup will taste even better the next day.
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