This is my all time “Go To” for a massive vegetable fix during the week. It takes a little time but it makes many bowls and is such a warm and comforting soup after a long day or at lunch time.
Preparation time 15 minutes
Cooking time 45 minutes
2 tablespoons olive oil
2 finely sliced large onions
4 peeled and sliced carrots
2 chopped celery stalks chopped
3 sliced courgette
A small packet of haricot beans topped and tailed cut into 1cm
1 cloves garlic
10 mushrooms finely sliced
1 cabbage finely sliced
1 bouquet garni
1 tbsp dried oregano
A handful of fresh basil chopped
1 large can chopped tomatoes,
1 litre of organic vegetable stock
1 large can of cannellini beans, rinsed and drained
Freshly ground black pepper
You can add whatever vegetables are your favourite
Heat the olive oil in a heavy bottomed saucepan over a medium heat
Add the onion, carrot, celery, courgette and garlic
Season with pepper.
Stir to coat with oil and cook until tender (about 8 minutes).
Stir in the herbs, tomatoes, cabbage, mushrooms and stock.
Bring to a boil, then reduce heat and simmer uncovered for 30 minutes,
Adding cannellini beans in last 10 minutes of cooking.
Taste and season with salt and pepper, as desired .. Personally I don’t add salt.
I serve with a very good grate of fresh parmesan on top of the bowl of soup.