Name: Autumn Vegetable Soup
Yield: Serves 6–8
Cuisine: Italian
Ingredients: grated parmesan, to serve, if you like; ground chilli, to serve; 400 g (14 oz) potatoes, peeled and cut into large chunks; 8 slices country-style bread; 160 g (5½ oz) inner celery sticks with some leaves, chopped; 1 leek, trimmed, white part and some green too, sliced; 250 g (9 oz/½ cups) borlotti (cranberry) beans, soaked in plenty of cold water overnight; 300 g (10½ oz) young cavolo nero; 4 tablespoons extra virgin olive oil, plus extra, for serving; a few sage leaves or a small clump; 300 g (10½ oz) carrots, peeled and sliced; 300 g (10½ oz) cabbage, trimmed and shredded; 5 garlic cloves, peeled, 3 chopped; 200 g (7 oz) red onions, chopped; 2 litres (70 fl oz/8 cups) water

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

This is a huge, warm and friendly pot of everything. If would be made when the new extra virgin olive oil of the season is ready and this would be used during the cooking and also drizzled over the soup just before serving. You need a big pof of course. You can vary the vegetables, but whatever you use should be cut up irregularly so they’re all different, rather than an army of the same. I like to cook the borlotti beans in a pressure cooker.