Preparation time: 10 minutes plus soaking time Cooking time: 25-30 minutes Serves 4-6
Ingredients:
6 tbsp Filippo Berio Extra Virgin Olive Oil
1 large onion, chopped
1 large carrot, sliced
2 sticks celery, sliced
2 cloves garlic, chopped
2 courgettes, halved and sliced
150g Savoy cabbage, shredded
1 (400g) can borlotti beans, drained
1 (400g) can chopped tomatoes
150ml/1/4pt red wine
600ml/1pt good chicken stock
1 tbsp fresh chopped thyme or 1 tsp dried
75g country style bread, crumbed
To serve:
4 slices country bread
More Filippo Berio Extra Virgin Olive Oil
Flat leaf parsley to garnish
Method:
1. Heat the oil in a large pan, add the onion, carrot, celery and garlic and sauté for 5 mins until soft and pale golden. Add the courgette and cabbage fry for 2 mins. Add the beans, tomatoes, wine, stock and thyme; bring to the boil. Cover and simmer for 15-20 mins or until all the vegetables are tender.
2. Remove the pan from the heat. Stir the crumbled bread into the soup and leave to soak for 10 minutes €“ this thickens the soup.
3. Season the soup to taste, then gently reheat until piping hot.
4. To serve, place a slice of bread in the base of four soup plates and drizzle over plenty of oil. Ladle the soup on top. Finish with another drizzle of oil.
www.filippoberio.co.uk/recipes