July 02, 2017
Comfort Food, Soups/Stews, Vegetables,
Cabbage, Carrot, Onions, Italian, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Potluck, Winter, Stove Top, Gluten-Free, High Fiber, No Eggs, Canned Tomatoes more
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"From our Saturday newspaper The Weekend West. Times are estimated. This recipe will need to be started the day before with the soaking of the dried beans."
In a large pot, heat the oil and add the onion, cooking until softened but not brown and then add the carrots and cook for 2 to 3 minutes and then repeat with the celery, potatoes, cannellini beans, zucchini and runner beans and then add the cabbage and cook, stirring for about 5 minutes (these steps should never be rushed as this is when the flavours of the vegetables are released).
Add the stock, the tomatoes, the cheese crust and a little salt and simmer very slowly for at least 3 hours, by which time it should be thick and soupy.
Check the seasoning and the consistency and serve with crusty bread and grated cheese.
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