Warming vegetable broth
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
- 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
- 4 thick slices of day old ciabatta or sourdough bread
- Extra virgin olive oil
- 4 tablespoon chopped parsley or basil
- 4 tablespoon 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
- 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.
- Put a slice of bread into each warmed soup bowl.
- Heat the oil in a large pan and add the onion and garlic.
- 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.
- Add the carrots, celery and chopped vegetables and cook, stirring occasionally over a medium-low heat for another 3 minutes.
- Add the tomatoes, cook for another 3 minutes then add the stock, beans and cabbage leaves and bring to the boil.
- Simmer until the cabbage leaves are tender, taste and add salt and pepper - you will need only the smallest amount.
- 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.
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This recipe originated from the recipe section of British Onions
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