Ingredients
4 tbsp oil
30g butter
2 onions
finely chopped
2 large carrots
diced
2 celery
diced
1 large potato
diced
200g green or red cabbage
shredded
0.5 red capsicum
sliced
2 small zucchini
sliced
1.5L chicken or vegetable stock
400 g can diced tomatoes
1 parmesan rind
optional
400 g can cannellini beans
freshly grated parmesan
to serve
Allergy Advice
Contains Dairy
Equipment
- 1 large stock pot
Instructions
- Melt oil and butter in a large stock pot over low heat.
- Cook onions for 2-3 minutes until soft.
- While the onion is cooking, chop carrots, then add to the pot, stir and then leave to cook for 2-3 minutes while you chop up the celery.
- Continue adding the vegetables one at a time.
- After adding the zucchini, allow to cook for a further 2-3 minutes then add stock, tomatoes and parmesan rind (if using).
- Bring to the boil and then reduce heat to a scant simmer.
- Simmer for 2 hours, then add cannellini beans and simmer for another 30 minutes.
- To serve, remove parmesan rind, check taste and add salt and pepper if needed, then ladle into bowls and garnish with a generous amount of parmesan.
Notes
Tip
You can stop the 2 hour simmering period at any point and restart later in the day or the next day. However, you must refrigerate the cooled soup in between!
Tip
What I love about this recipe is that you prepare the vegetables as you go; you could do them all at once, but make sure you leave a couple of minutes between each addition to help bring out the wonderful flavour.
Storage
Unlike most vegetable dishes, this soup is even better the next day and will keep in the fridge in a sealed container for up to 5 days.
