Ingredients
- 1/4 cup olive oil
- 1 kilogram yellow onions (3 big onions, finely sliced)
- 1 teaspoon garlic
- 350 grams carrots (4 carrots, diced)
- 2 sticks celery, diced
- 2 potatoes (large potatoes, diced)
- 100 grams dried cannellini beans (soaked overnight)
- 2 zucchini, diced
- 100 grams green beans (runner beans, cut into 2cm lengths)
- 200 grams Savoy cabbage (shredded, the curly one)
- 1.5 litre chicken stock (or water for vegetarians)
- Parmesan cheese (a section of parmesan cheese crust, optional)
- 1 can (450 gram) chopped tomatoes
- Salt
- Freshly ground black pepper
- 50 grams parmesan cheese, grated
How to Make
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Step 1: 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).
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Step 2: 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.
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Step 3: Check the seasoning and the consistency and serve with crusty bread and grated cheese.
We hope you enjoy this recipe!
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