“Vegetarian Italian Cooking” (Gabriella Rossi), Page 27
60ml/4tbspn olive oil
1 onion, chopped
2 leeks, chopped
1 large potato, diced
2 garlic cloves, finely chopped
2 pints vegetable stock
140z can cannellini beans (drained, liquid reserved)
6oz savoy cabbage, shredded
3 tbsp parsley, chopped
2 tbsp fresh oregano, chopped
3oz parmesan cheese, shaved
salt & black pepper
Heat three quarters of the oil in a large pan and gently cook the onion, leeks, potato and garlic for 4-5 minutes.
Pour in the stock and reserved liquid from the beans. Cover and simmer for 15 minutes.
Stir in the cabbage and beans, with half the herbs. Season and cook for 10 minutes more.
Spoon about one third of the soup into a food processor, and process until fairly smooth. Return the blended portion to the soup in the pan, taste for seasoning and heat through for 5 minutes.
Meanwhile make the garlic toasts. Drizzle a little oil over the slices of bread, then rub both sides of each slice with the garlic. Toast until brown on both sides.
Ladle the soup into bowls. Sprinkle with the remaining herbs and parmesan shavings. Drizzle with remaining oil and serve the toasts.