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Tuscan bean soup
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1 tbsp olive oil
400g pack soffritto mix (from the fruit and veg chiller)
300g turnips, trimmed, peeled and cubed
1 tbsp sundried tomato paste
1 litre Cooks' Ingredients Vegetable Stock
2 bay leaves, torn in half
400g can essential Waitrose Cannellini Beans, drained
1 small pointed cabbage, shredded
Extra virgin olive oil, to finish
1. Heat the oil in a pan and add the soffritto mix. Cook over a low heat for 5 minutes until soft but not browned. Add the turnips and cook for a further 5 minutes, stirring occasionally to prevent sticking.
2. Add the tomato paste, stock, bay leaves, cannellini beans and seasoning and bring to the boil. Simmer gently for 10 minutes until the vegetables are tender.
3. Add the shredded cabbage and cook for a further 5 minutes. Check the seasoning and serve with a drizzle of olive oil.
This soup is also delicious with pesto stirred through just before serving.
Typical values per serving:
Suitable for vegetarians
This recipe was first published in July 2013.