Soup of the Month
A series of simple soup recipes – a new one every month. All the ingredients for the soups will be available in the shop in the month it’s published.
Our take on the classic Italian country vegetable soup.
INGREDIENTS:
3 tbsp olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
2 carrots, diced into 1cm pieces
2 sticks celery, diced into 1cm pieces
200g winter greens – discard stalks (e.g. cavolo nero/savoy cabbage) or other veg of your choice
1 medium sized potato, peeled and diced into 2cm pieces
1.5 litres chicken stock (or vegetable stock)
400g tin cannellini or borlotti beans, drained and rinsed
Bay leaf
Good pinch of thyme (optional)
Salt & Pepper
Grated parmesan (or hard cheese substitute) to serve
METHOD:
Heat the oil in a heavy-based pan. Add the onion, carrot, and celery. Soften over a medium to low heat until soft and lightly coloured – 15 minutes or so. Add the potato, garlic, herbs and season with salt and pepper. Cook for a further 3-5 minutes. Add the chicken stock and the beans. Bring to the boil and then simmer for 10-15 minutes or until the potato is tender.
Meanwhile, bring a large pan of salted water to the boil. Blanch the greens for two minutes then drain and refresh them in cold water. Squeeze dry and then chop coarsely.
When the potato is tender stir in the greens. Return to simmer and adjust the seasoning to taste.
Serve with a good drizzle of olive oil and some grated parmesan.