A tasty, hearty, casserole soup that’s perfect for winter or cooler weather. Plus it’s packed with nutritional goodness thanks to the different beans, vegetables and herbs used. This recipe uses dried beans, which ideally need to be soaked overnight, however you can also use canned beans if you’re short on time.
- 225g chopped green beans
- 150g dried haricot beans, soaked overnight
- 150g dried borlotti beans, soaked overnight
- 225g shredded cabbage
- 225g chopped potatoes
- 2 chopped carrots
- 1 chopped onion
- 8 sprigs of basil
- 4 basil leaves, for garnish
- 4 cloves of crushed garlic
- 4 tablespoons freshly grated parmesan cheese
- 1.5 litres vegetable stock
- 6 tablespoons olive oil
- Pre-heat the oven to 220°C
- Drain the soaked beans and put them in a large casserole dish, together with the onions. Cover with 6cm of water and cook in the oven for around 1 ½ hours
- Drain and then take half the bean and onion mixture and puree
- Return the beans and bean puree to the casserole dish, add the vegetable stock, carrots, cabbage, potato and green beans and season.
- Cover and put back in the oven at slightly lower temperature of 180°C and cook for 45-60 minutes until the vegetables are tender.
- Meanwhile in a separate dish, crush the garlic and basil and gradually add the olive oil and parmesan.
- Stir half this mixture into the soup just before serving.
- Top each bowl of soup with a spoonful of the remaining mixture and garnish with basil.
You can serve the soup with fresh, crusty bread or on its own – it’s a very satisfying meal which even seasoned meat eaters will enjoy!