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
| 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 |
|
Best recipe reviewThat's a lot of broth 4/5 (for home use?) |
Ingredients
Printable ๐จ shopping ๐ list & ๐ฉโ๐ณ 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 sheepsย milk cheeses, made in the UK
Method
- 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.
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.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours weโve shared over the years. Dive in and discover your next favorite mealโone picture at a time!
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.
#soup #bread #warmingvegetablebroth #cheese #cabbage #vegetables #carrots #onions #dice #grated #grilled