Hearty Tuscan Bean Soup with Cabbage
Hearty Tuscan Bean Soup with Cabbage
Serves 4
Preparation time: 10 mins
Cooking time: 35 mins
This is so perfect as the cold and dark nights draw in. The soup is so tasty and feels substantial
and I decided to add a generous splash of sherry, which really gave it an uplift!
This soup is liquidised and then the shredded cabbage and butter beans are
then added as the soup re-heats for about five minutes and then can
be served with the suggested garnishings.
We love this one!
Ingredients:
2 tbsp olive oil
Large knob unsalted butter
3-4 celery sticks, chopped finely
1 large Spanish onion, chopped
4 large carrot, chopped s
700ml/1pt vegetable stock
Generous splash of Medium Dry Sherry (optional)
400g can cannellini beans in water, drained
400g can borlotti beans in water, drained
400g can butter beans, kept aside until main soup has been liquidised
Half Sweetheart cabbage, finely sliced
Rosemary and thyme sprigs
1 bay leaf
To Garnish
Grated cheddar cheese
Natural thick yogurt
To Serve
Fresh baked baguettes from the oven
served with butter and rashers prosciutto
AND THIS IS WHAT YOU DO…………..
- Heat the olive oil and butter in a large saucepan, then add the chopped vegetables and some salt and pepper.
- Cook very gently for ten minutes until softened but not coloured.
- Add the stock, cannelloni and borlotti beans, rosemary, thyme, sherry and bay leaf. Bring to the boil, then simmer for twenty minutes.
- Lift out the herbs then, using a stick blender, whizz to a roughly chunky but creamy soup.
- Stir in the shredded cabbage and butter beans and bring to a simmer and heat for about 5 minutes.
- Serve garnished with a swirly of natural yogurt and some grated cheddar cheese, accompanied by freshly baked hot baguettes with butter and Prosciutto.