250g white beans
2 tbsp extra virgin olive oil
1 clove garlic, finely chopped
1 onion, finely chopped
2 celery sticks, finely chopped
1 fresh rosemary sprig, finely chopped
1 tbsp tomato puree
1 small cabbage, shredded
2 leeks, thinly chopped
3 marrows, diced
1 tbsp freshly chopped parsley
900ml hot vegetable stock or hot water
4 slices stale wholemeal bread
Freshly grated Parmesan cheese
Extra virgin olive oil for drizzling |
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Soak the beans in a bowl overnight. The following day, drain them and put them
in a pan, cover with cold water and cook until tender. Drain
and allow to cool slightly.
In a food processor, puree half the beans to a paste and
set aside.
In a large pot heat the extra virgin olive oil and fry the
finely chopped garlic, onion, celery stick and fresh rosemary
sprig until soft and golden but not burnt. This will take
about 8 to 10 minutes.
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Stir
in the tomato puree and add the cabbage, leeks, marrows, the
whole beans, the bean paste, parsley, salt and freshly ground
pepper.
Cover with hot water or vegetable stock and allow to simmer
on a low heat for a further 20 minutes.
Meanwhile arrange the stale bread in a large soup bowl and
when the soup is ready pour it over the bread and allow to
stand for about 5 minutes. Serve in individual bowls with
Parmesan cheese and a drizzle of extra virgin olive oil.
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