Ingredients
* 200g dried borlotti beans
* 8 cups cold water
* Extra virgin olive oil
* 2 brown onions, finely diced
* 4 garlic cloves, finely sliced
* 2 celery stalks, finely chopped
* 2 carrots, finely chopped
* 3 desiree potatoes, peeled, cut into chunks
* 1 Tbsp fennel seeds
* 2 bay leaves
* 6 thyme sprigs
* 400g can crushed tomatoes
* ¼ cabbage, coarsely shredded
* 2 zucchini, finely diced
* 1 radicchio, coarsely shredded
* Salt and pepper, to season
* Sourdough, cut into thick slices
* Extra 1 large garlic clove, halved
* Shaved parmesan, to serve
Method
1 Soak beans in cold water overnight. Drain. Transfer beans to a large pan and add water. Bring beans to the boil, reduce heat and simmer for 1 hour, skimming off any scum that rises to the surface. Reserve 2 cups beans. Blend remaining beans and liquid in a blender until smooth. Set aside.
2 In a large heavy-based pan, add 120ml olive oil, onion, garlic, celery and carrot, and cook over a low heat for 15 minutes.
3 Meanwhile, parboil potato in salty water for 10 minutes. Drain and set aside. Add fennel, bay leaves, thyme, tomato, cabbage, zucchini, radicchio, potato and pureed beans to pan. Bring to the boil, reduce heat and simmer for 25 minutes. Add reserved beans and season with salt and pepper.
4 Toast sourdough slices, rub generously with extra garlic and drizzle with oil. Serve soup topped with torn toasted sourdough and shaved parmesan.
Source:
Better Homes and Gardens
