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Tuscan vegetable soup

Freezing Not suitable

ingredients

serves 6
8 oz (225 g) Dried beans
1 1/4 lb (600 g) Cabbage
1 Onion
1 Large leek
1 Stalk of celery
1 Carrot
1 Garlic clove
3 tbsp Oil
1 Bay leaf
3 Sprigs of oregano
Sprig of rosemary
Salt and pepper
2 tbsp Tomato puree
3 pints (1.7 litres) Light stock

method

1. Soak beans in cold water overnight. The next day, drain beans, put into a large saucepan and cover with fresh cold water. Bring to the boil and simmer for about 1 1/2 hours till tender.

2. Meanwhile, shred cabbage. Peel and thinly slice onion; trim and slice leek and celery. Scrape and chop carrot. Peel and crush garlic. Heat oil in a large saucepan and fry vegetables, except cabbage, with garlic and herbs till lightly browned. Add cabbage and seasoning and fry for a further 5 minutes.

3. Remove herbs from pan and add the tomato puree, drained beans and stock. Bring to the boil and simmer for a further 15 minutes. Taste and adjust the seasoning and pour into warmed individual bowls.

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