Hearty Tuscan Bean Soup with Cabbage


Serves 4
Preparation time: 10 mins 
Cooking time: 35 mins

 

This is so perfect as the cold and dark nights draw in.  The soup is so tasty and feels substantial

and I decided to add a generous splash of sherry, which really gave it an uplift!

This soup is liquidised and then the shredded cabbage and butter beans are

then added as the soup re-heats for about five minutes and then can

be served with the suggested garnishings.

​

We love this one!

​

Ingredients:
 

• 2 tablespoons olive oil

• Large knob unsalted butter 

• 3-4 celery sticks, chopped finely

• 1 large Spanish onion, chopped 

• 4 large carrot, chopped s

• 700ml/1pt vegetable stock

• Generous splash of Medium Dry Sherry (optional) 

• 400g can cannellini beans in water, drained 

• 400g can borlotti beans in water, drained

• 400g can butter beans, kept aside until main soup has been liquidised

• Half Sweetheart cabbage, finely sliced

• Rosemary and thyme sprigs 

• 1 bay leaf 

 

 

 

To Garnish

 

• Grated cheddar cheese

• Natural thick yogurt

 

 

 

To Serve

 

• Fresh baked baguettes from the oven

• served with butter and rashers prosciutto

Method
 

1. Heat the olive oil and butter in a large saucepan, then add the chopped vegetables and some salt and pepper. 
    

2. Cook very gently for ten minutes until softened but not coloured. 
    

3. Add the stock, cannelloni and borlotti beans, rosemary, thyme, sherry and bay leaf.    Bring to the boil, then simmer for twenty minutes. 
    

4. Lift out the herbs then, using a stick blender, whizz to a roughly chunky but creamy soup. 
    

5. Stir in the shredded cabbage and butter beans and bring to a simmer and heat for about 5 minutes. 
    

6. Serve garnished with a swirly of natural yogurt and some grated cheddar cheese, accompanied by freshly baked hot baguettes with butter and Prosciutto.