Soups don’t come much more hearty than this tasty bean-and-vegetable dish from Italy.

Preparation Time

15 minutes

Cooking Time

25 minutes

Ingredients (serves 6)

• 1 tbs olive oil
• 8 slices prosciutto, coarsely chopped (or low fat ham, left over meat or chicken)
• 2 celery sticks, ends trimmed, finely chopped
• 2 carrots, peeled, coarsely chopped
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1L (4 cups) chicken stock
• 1L (4 cups) water
• 1 x 400g diced tomatoes
• 1 x 400g can cannellini beans, rinsed, drained
• 11/2 cups coarsely shredded Tuscan cabbage
• Coarsely grated Parmesan, to serve
• Traditional pane di casa (Italian crusty bread),or (oven baked mountain bread) to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the ham, celery, carrot and onion and cook, stirring, for 5 minutes or until the onion softens. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Add the stock, water and tomato, and bring to the boil. Reduce heat to medium and simmer for 15 minutes or until carrot is tender. Add the beans and cabbage and cook, stirring, for 3-4 minutes or until the cabbage wilts. Season with salt and pepper.
3. Ladle the soup among serving bowls. Sprinkle with the Parmesan and season with pepper. Serve with bread.

Notes

• Variation: Chicken & spinach soup Omit prosciutto. Replace cabbage with 1 1/2 cups coarsely shredded English spinach or silver beet. Add 2 shredded cooked chicken breasts with the beans in step 2
• Freezing tip: Prepare this recipe to the end of step 2. Set aside to cool completely. Label, date and freeze for up to three months. Thaw overnight in the fridge. Reheat and continue from step 3.

Source www.taste.com.au