Every year Delicious Magazine has an Italian issue. I am not sure why they don't have Greek or Chinese or Indian, but there you go. In spite of the warm and humid day, I decided to cook Italian soup from the May 2012 issue, because this soup can be frozen for up to two months for cooler days. It's low fat, vegetarian (not sure about the butter??) and I think gluten free!!!
I had fresh rosemary left from last week's recipe and I found some fresh thyme in the supermarket, but no Savoy cabbage. The other ingredients are pretty much pantry staples. The recipe calls for everything to be chopped 'roughly', but I erred on the 'nicely' side.
It says to serve with a dollop of good basil pesto and some crusty bread, neither of which I have!!!
So, the novelty of Friday Food actually on Friday and a quick and easy recipe for weekend lunch and the leftovers can be frozen.
Tuscan Bean Soup serves 4
- 1 tbspn good olive oil
- 25g butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 2 garlic cloves, crushed
- 3 thyme sprigs, leaves picked
- 2 rosemary sprigs, leaves chopped
- 400g can chopped tomatoes
- 1 litre good vegetable stock, heated
- 400g can cannellini beans, drained and rinsed
- 1/4 Savoy cabbage- discard outer leaves and core, sliced thinly
Heat the oil and butter over a medium heat and add the onion and celery and cook for 5 minutes. The vegetables will start to soften.