ITALIAN BEAN & CABBAGE SOUP
The 5-A-Day Menu Planner by Susannah Blake Serves 4
Ingredients • 2 cups chopped onions • 3 garlic cloves, crushed • 2 tbsp. olive oil • 2 cups canned chopped tomatoes • 1 tbsp. tomato paste • 5 cups vegetable stock • 2 cups drained and rinsed canned cannellini beans • 2 cups shredded cabbage • salt and freshly ground black pepper • Parmesan cheese shavings, to scatter
Directions Gently fry the onions and garlic in the oil in a saucepan about 4 minutes.
Add the tomatoes, paste, and stock, and bring to a boil. Reduce the heat, cover, and simmer about 20 minutes.
Put a quarter of the beans and 2 ladlefuls of soup into a food processor or blender and process until smooth, then stir back into the soup.
Return to a simmer, stir in the cabbage and remaining beans, and simmer 5 to 10 minutes until the cabbage is tender, adding more stock if the soup is too thick.
Season to taste with salt and pepper and serve with Parmesan shavings to scatter.
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