CHUNKY WINTER VEGETABLE AND CANNELLINI BEAN SOUP
I created this soup when I was cooking for friends who are vegetarian and they all watched me and wrote down the recipe, so I figured they were impressed.
I have used six kinds of vegetables to make the wholesome soup you'd expect, but the bread, cheese and beans give it an even more rustic feel.
It's the perfect evening family meal or a great starter for friends; ensure you serve small portions as a starter as it's extremely filling. Serves six.
Calories, 335; fat 12g; saturates, 5g; sugar, 10.3g; salt, 5.8g
You will need
2 tbsps extra-virgin olive oil
1 red onion, roughly chopped
2 carrots, peeled and roughly chopped
2 turnips, roughly chopped
2 stalks celery, washed and roughly chopped
150g curly Savoy cabbage, trimmed and roughly chopped
1 bay leaf
1.5 litres warm vegetable stock
400g can cannellini beans, drained
150g (prepared weight) pumpkin, cut into 2cm cubes
4 tbsps flat-leaf parsley, chopped
6 slices rustic country-style bread
1 clove garlic, halved
100g freshly grated Pecorino cheese
Salt and white pepper, to taste
Heat the olive oil in a large saucepan and fry the onion, carrots, turnips, celery, cabbage and bay leaf for five minutes until golden, stirring occasionally.
Pour in the vegetable stock and gently simmer for 20 minutes, stirring occasionally, until all the vegetables are soft.
Add the beans and the pumpkin, season and continue to cook for a further 15 minutes. Stir in the parsley and allow to rest for three minutes. Pre-heat a griddle pan.
Toast the bread on the griddle pan for about two minutes on each side until golden and crispy. Immediately lightly rub with the garlic on one side only.
To serve, place a slice of bread in six warm serving bowls and pour over the soup. Sprinkle with Pecorino and serve immediately.