Begin this soup very slowly, cooking the first phase very slowly will make this soup far more sweet and delicious. It doesn’t need to be complicated but it is much better if you can take your time and then at the end the green veggies need very little cooking.
Methods
1. Chop the onions, celery, carrot, herbs and garlic in a generous glug of olive oil and good sprinkle of salt. Let it stew gently until the vegetables soften and smell sweet.
2. Empty the cannellini beans into the cooked veggies and mix them into the veggies and oil. Once warmed through add the two cans of tomatoes and let it cook until the tomatoes smell sweeter.
3. Add about a litre of vegetable stock and bring up to a simmer.
4. Add all the shredded green veg and bring it back to a simmer for 5 minutes and serve straight away. A spritz of lemon sets this soup off nicely.
Recipe Info
Ingredients
2 Red Onions
2 ribs of Celery
2 Carrots
1 Large sprig of rosemary
Half head of garlic
Leaves from 5 sprigs of thyme
1 Packet of cavolo nero shredded
5 or 6 leaves of Swiss Chard shredded
1 Cup of spinach leaves shredded
2 Tins of tomatoes
1 Can cannellini beans
1 Heaped teaspoon of vegetable broth
Good olive oil
Lemon wedges to serve
2 ribs of Celery
2 Carrots
1 Large sprig of rosemary
Half head of garlic
Leaves from 5 sprigs of thyme
1 Packet of cavolo nero shredded
5 or 6 leaves of Swiss Chard shredded
1 Cup of spinach leaves shredded
2 Tins of tomatoes
1 Can cannellini beans
1 Heaped teaspoon of vegetable broth
Good olive oil
Lemon wedges to serve
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