Thursday, March 24, 2011

Tuscan Bean Soup


Tuscan Bean Soup

3 tbsp extra virgin olive oil
1 onion, roughly chopped
2 leeks, roughly chopped
1 large potato, peeled and diced
2 garlic cloves, finely chopped
5 cups vegetable stock
14 oz. Cannelloni beans, drained, liquid reserved
6 oz Savoy cabbage
3 tbsp chopped flat leaf parsley
2 tbsp chopped fresh oregano
1 cup Parmesan cheese
salt and freshly ground black pepper

  1. Heat the oil in a large saucepan and gently cook the onion, leeks, potato and garlic for 4-5 minutes
  2. Pour the stock and the reserved liquid from the beans into the saucepan. Cover with a lid and allow to simmer for 15 minutes.
  3. Stir in the cabbage and beans, and half of the herbs. Season, and cook for 10 minutes more. Spoon about one-third of the soup into a food processor or blender and process until fairly smooth. Return to the soup in the pan, taste for seasoning and heat through for 5 minutes.
  4. Ladle the soup into bowls. Sprinkle with the remaining herbs and shavings of Parmesan, drizzle with olive oil and serve with toast.

Tips: Also add fresh basil.

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