It's a rainy Bank holiday Monday and I'm recuperating from two wonderful weddings of dear friends. It feels like the end of summer but I'm hoping that September brings us sunshine and an Indian summer. But in the meantime, I pulled out some of my favourite soup from the freezer - I make this in big batches! It is best fresh but freezes well.
INGREDIENTS - Serves 4 (generously!)
3 tbsp olive oil - plus extra to serve
1 onion - chopped
2 clove of garlic - crushed
2 carrots - cut into 1cm dice
2 sticks of celery - cut into 1cm dice
1 courgette - diced
handful of fresh peas or broad beans
half a head of fennel - diced
½ Savoy cabbage - shredded
1.5l good quality homemade chicken or vegetable stock
1 potato - cut into 2cm dice
200g cooked and drained borlotti beans
Grated parmesan and a few basil leaves - to serve
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