Name: Vegetable and white bean soup
Yield: Serves 4
Ingredients: 1 celery stalk, thinly sliced; 1 parsnip, peeled and grated; 2 zucchini (courgettes), diced; 400 g (14 oz) tinned cannellini beans, drained and rinsed; 2 tablespoons extra virgin olive oil; 2 garlic cloves, crushed; 2 brown onions, finely chopped; 1 carrot, peeled and grated; 400 g (14 oz/1 bunch) cavolo nero, trimmed and thinly sliced; 1 fresh bay leaf; 70 g (2½ oz/⅔ cup) finely grated parmesan cheese; 80 g (2¾ oz) pancetta, finely chopped; 1 teaspoon finely chopped sage; 1 litre (35 fl oz/4 cups) vegetable stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

This is quite simply a big ‘feel-good hug in a bowl’ and perfect for a wintery Sunday night curled up in front of the television, watching your favourite movie. It’s cram-packed with lots of healthy vegetables and the white beans, which are puréed, add a lovely silky-smooth texture. If you are Vegetarian, then the pancetta can easily be dropped from the recipe.