This soup is a classic winter warmer, and one that is great to make a massive batch of and freeze for a chilly night. It’s quick to make too, as you can chop the vege in the order you add them, and by the time you finish each vege it’s usually perfect timing for the next.
Blasphemous as it may be, this is a pasta-free version, as we prefer to team it with a big crusty wedge of bread. Feel free to add 175g of some kind of little pasta with the green beans, plus an extra cup of stock or water. Some crispy pancetta, prosciutto or chorizo is also a welcome topping.
2 tablespoons olive oil
3 garlic cloves
2 large carrots
4 sticks celery
1 large potatoes
2 x 400g tinned tomatoes
100g green beans, topped and tailed and cut into 1/3s
200g white cabbage, shredded
1 x 400g tin white beans
basil leaves, torn
pancetta, prosciutto or chorizo, fried
2 tablespoons extra-virgin olive oil, for drizzling
parmesan cheese, for serving parmesan rind
Combine olive oil and butter in a large saucepan over a medium-low heat. Add onions and garlic and cook for 5 minutes, then add carrot and celery and cook, stirring occasionally, for a further 5 minutes.
Add potatoes, stir to coat in oil, then add parmesan rind, tomatoes and stock. Bring to boil, then reduce heat to low and simmer for 10 minutes.
Stir in green beans and cabbage, increase heat to medium and cook for a few minutes. Add zucchini and white beans, simmer another few minutes, until just softened.
Taste for seasoning, it needs bulk!
Serve large ladles of soup drizzled with some extra virgin olive oil, topped with parmesan (and chorizo or prosciutto if you’re that way inclined), and teamed with lots of buttered bread.