Ingredients
- 3 tablespoons olive oil
- 1 onion, roughly chopped
- 2 leeks, roughly chopped
- 1 large potato, diced
- 2 garlic cloves, minced
- 1 1/4 vegetable stock
- 14-ounce can cannellini beans, drained and liquid reserved
- Generous 2 cups shredded Savoy cabbage
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh oregano
- 3/4 cup shaved parmesan cheese
- Salt and pepper
- For garlic toasts
- 2 to 3 tablespoons olive oil
- 6 thick slices country bread
- 1 garlic clove, peeled and bruised
Preparation
Step 1
Heat the oil in a large saucepan. Add the onion, leeks, potato, and garlic and cook slowly for 4 to 5 minutes until they begin to become soft.
Pour in the stock and the liquid from the beans. Cover and simmer for 15 minutes.
Stir in the beans, cabbage, and half the herbs. Season and cook for 10 minutes longer. Spoon about one-third of the soup into a food processor or blender and process until fairly smooth. Return to the soup in the pan and adjust the seasoning. Heat through for 5 minutes.
Make the garlic toasts: drizzle a little oil over the slices of bread and rub both sides of each slice with the garlic. Broil until brown on both sides. Ladle the soup into bowls. Sprinkle with the remaining herbs and the parmesan shaving. Add a drizzle of olive oil and serve with the hot garlic toasts.