This is really Kate’s recipe, but if she’s not going to post she can bite me. All I know is that it is damn yummy.
(Eh, so I am just going to tweak it… you left out the onions, woman! Kate xx)
Makes enough to feed 4 and put some away for the next day.
Ingredients
- 8 tablespoons olive oil
- good squidge of butter (40g if you are being precise)
- 3 large onions, thinly sliced
- 4 carrots, diced
- 2 sticks of celery, diced
- 250g potatoes, peeled and diced
- 2 medium zucchini, diced
- 100g green beans, what do you know, diced.
- About 150g shredded cabbage (or you can use spinach, but add just before serving)
- 1.5 litres stock (beef or veal)
- the crusts from a few wedges of parmesan cheese
- 400g tin chopped tomatoes
- 400g tin of cannellini beans
- More parmesan to serve
Method
The only trick with this soup is the saute the vegetables for a few minutes in the order they are listed, before adding the next (the only exception being the onions). That way you can prepare each vegetable as the one before is cooking. And yes, it really does make it taste better.
Get your large stockpot out, and add the olive oil, butter, onions and a sprinkle of salt. Cook over a medium-low heat until the onion softens and turns pale gold, about 5-6 minutes.
Now start adding the veggies in order, stirring them once or twice as you are preparing the next lot. Once they are all in, let them cook another 6 minutes or so, with the occasional stir.
Now add the stock, tomatoes and the cheese crusts. Season, cover and cook at a very slow boil for at least 3 hours. It should end up thick, more stew like than soup. If it is getting too thick, add some more water.
Fifteen minutes before you’re ready to eat, add the tinned beans.
Remove the cheese crusts, adjust the seasoning and serve with the extra parmesan.
Even better the next day.
Options
The list of vegetables is really only a suggestion. You can add any that you have on hand, or are in season. The only non-negotiables would be your aromatics (onion, carrot, celery – though Kate often leaves out the celery) and possibly the potatoes.
The long cooking time can seem a bore, but it is necessary. However, it doesn’t have to be all done at one time. Turn the soup off if you have to head out, turn it on when you get back to finish cooking.