Warming vegetable broth

Warming vegetable broth

Servings:	Serves 4
Calories per serving:	532
Ready in:	40 minutes
Prep. time:	15 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

A hot herby broth made with onions, root vegetables and leaves, ladled over grilled bread and finished with cheese. A soup similar to Italian ribollito, but made only with British ingredients and a great way to use up leftovers

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 tablespoons olive oil
• 3 medium sized white or red onions, peeled and chopped into small dice
• 2 Cloves of garlic, peeled and chopped
• 1 carrots, cut into small dice
• 1 celery stick and leaves, chopped finely
• About 4 tablespoons chopped vegetables, either turnip, squash, celeriac, swede or parsnip
• 2 large tomatoes, de-seeded and chopped, or 12 cherry tomatoes, quartered;
• 1.2 litres/2 pints chicken stock
• 1 can 225g haricot, borlotti or cannellini beans, drained
• 2 green savoy cabbage leaves, or cavolo nero (Italian black cabbage), shredded
• Salt and black pepper

To serve:

• 4 thick slices of day old ciabatta or sourdough bread
• Extra virgin olive oil
• 4 tablespoons of chopped parsley or basil
• 4 tablespoons of grated cheese, either mature cheddar, Caerphilly, Cheshire or Lancashire - or try Lord of the Hundreds or Berkswell, both hard pecorino-style sheeps’ milk cheeses, made in the UK

Method

1. To make the soup first grill the bread, brushing with a little oil then grilling in a dry pan or ridged grill pan over a medium heat until crisped.
2. Put a slice of bread into each warmed soup bowl.
3. Heat the oil in a large pan and add the onion and garlic.
4. Cook over a low heat for 10 minutes; do not let them take on any colour or it will spoil the flavour of the soup.
5. Add the carrots, celery and chopped vegetables and cook, stirring occasionally over a medium-low heat for another 3 minutes.
6. Add the tomatoes, cook for another 3 minutes then add the stock, beans and cabbage leaves and bring to the boil.
7. Simmer until the cabbage leaves are tender, taste and add salt and pepper - you will need only the smallest amount.
8. Serve the soup ladled over the grilled bread; sprinkle a few drops of extra virgin olive oil on top then scatter over the herbs and some grated cheese.

Variations

This is a very flexible recipe, designed to use up what you have in store - chop and change the vegetables as you wish, but always use onions.

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.

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