This is a lovely, delicate, vegetable and bean soup, that is similar to a winter minestrone, but with a light tomato base. However, it's easy to replace the fresh tomatoes with a tin of chopped tomatoes and a touch of tomato puree, if you prefer.
2 tablespoons of extra virgin olive oil
200g white onion
100g celery
100g leeks
100g carrots
2 garlic cloves
1 tablespoon of fresh thyme
1 tablespoon of flat leaf parsley
200g fresh tomatoes
400g tin of mixed beans
50g cavolo nero
850ml chicken or vegetable stock
Seasoning
To garnish:
Flat leaf parsley
Parmesan or vegan parmesan (optional)
- Cut the onion, carrots, leek and celery into small dice.
- Cut the tomatoes into small dice and set aside.
- Pull the leaves from the thyme sprigs and finely chop the parsley.
- Drain and rinse the mixed beans.
- Heat the olive oil in a large heavy based pan. Add the chopped vegetables (except the tomatoes) and stir well.
- Sauté over a low heat until the onions are translucent.
- Add the crushed garlic, thyme and parsley and cook for further 2-3 minutes.
- Add the chopped tomatoes, mixed beans and stock. Stir to combine and then season well with salt and black pepper.
- Bring to the boil, then reduce the heat and simmer, partially covered, for 15 minutes.
- Whilst the soup is simmering, finely shred the cavolo nero (remove any though stalks).
- After the 15 minutes, add the cavolo nero to the pan and simmer for a further 15 minutes.
- Serve with chopped flat leaf parsley and grated parmesan or alternatively a tablespoon of pesto.
