Tuscan Tomato, Bean and Cabbage Soup
Ingredients
3 potatoes, yellow ,waxy, peeled and chopped into chunks150ml extra virgin olive oil plus extra
2 brown onions, finely diced
5 cloves garlic, finely sliced
2 celery stalks, finely chopped
2 carrots, finely chopped
1 tbs Ardmona tomato paste
1 tbs fennel seeds
2 bay leaves
6 sprigs of thyme
1 x 400gms can Ardmona crushed tomatoes
1 litre water
1 chicken stock cube
500gms cabbage, sliced into chunks
250gms zucchini, finely diced
250gms of radicchio, coarsely chopped
1 x 400g cans cannellini beans, drained and crushed
salt flakes and freshly ground pepper
2 tsp sugar
Stale crusty bread for bruschetta
pecorino or parmesan cheese, shaved
Method
Parboil potatoes in a saucepan of water for 15mins. Set aside. In a large pot, cook oil, onions, garlic, celery and carrot over low heat for 15mins until golden. Stir in Ardmona tomato paste, fennel seeds, bay leaves and thyme. Cook a further 3mins. Add Ardmona crushed tomatoes, water, stock cube, cabbage, zucchini, radicchio, potato.and cannellini beans. Simmer for 25mins. Season with salt, pepper and sugar. Finish with freshly shaved parmesan. Serve with thickly sliced bread, toasted and rubbed with a raw garlic clove and a generous drizzle of extra virgin olive oil.
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