This Winter Soup is adapted from a Margaret Fulton recipe, I’ve been cooking this soup every Winter for a few years now. It is a hearty soup, even though it is quite liquid and is very nutritious.
This soup never fails to remind me of the story about stone soup, a frugal soup that goes to show that you can make a nourishing meal from very little.
You can vary the vegetables and the beans to whatever is in season or what you have in your crisper. I sometimes substitute the potatoes for turnips or sweet potatoes. The dark bits in the photo are pieces of zucchini. Serve with some crusty bread on the side, or as an entree.
Best of all, it is easy to make, makes a huge pot of soup and it only costs a few of dollars. Serves 6.
Ingredients
1/4 cup olive oil
2 carrots, diced
2 medium potatoes, peeled and diced
1 leek, (white part and a little of the green) washed and sliced
2 small celery sticks, diced
1 small onion, chopped
1 cup of shelled peas, fresh or frozen
8 cups (2 litres / 3 1/4 pints) of vegetable stock or water (I use water)
1 500g tin of cannellini beans, drained
8 spinach leaves, shredded
salt and freshly ground pepper
freshly grated parmesan cheese to serve.
Method
- Heat the olive oil in a large saucepan over low to medium heat and gently sauté all the vegetables except the spinach for about 15 minutes.
- Add the stock or water and bring to the boil. Simmer gently for about 20 minutes or until the vegetables are tender.
- Add the cannellini beans and spinach and simmer for a further 5 minutes. Season to taste.
- Serve very hot. Sprinkle each bowl with grated parmesan. Finish off with a trickle of olive oil (best quality you have).
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