This is an excellent fridge-raid dish that I make all year round using the contents of my veg drawer. It’s particularly good for using up odds and ends - the more veg you use, the more flavour and textures you’ll have, and the more enjoyable it will be.
It’s also a great way to disguise any veg that’s unpopular in your household, so you’re still benefiting from it age avoiding waste.
[Serves 6]
Ingredients:
- 2 Park Farm dry cure bacon rashers, chopped into little lardon-sized pieces
- 1 tbsp Kentish Oils rapeseed oil
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 1small swede, or parsnip, diced
- 4 garlic cloves, finely chopped
- 2 tsp dried oregano
- 1 tin (400g) cannellini beans, drained and rinsed
- 1 tin (400g) borlotti beans, drained and rinsed
- 200g dried pasta (small shapes such as ditalini, or broken up pieces of larger pasta shapes)
- 1.5L vegetable stock
- half a cabbage, shredded
- 200g Brussels sprouts, trimmed and halved
- a few kale leaves, chopped
- a handful of fresh parsley, chopped
- grated hard cheese (Parmesan or Cheesemakers of Canterbury Ancient Ashmore Farmhouse Cheddar
- drizzle or Kentish Oils basil oil
- salt and pepper to taste
Method:
1. Cook the bacon (if using): Heat 1 tbsp of olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy, around 5-7 minutes. If not using bacon, skip this step and heat the oil before adding the onion.
2. Sauté the vegetables: Add the chopped onion, carrots, and swede to the pot. Cook for 8-10 minutes, stirring occasionally, until the onion is soft and translucent, and the carrots and swede are starting to soften and caramelize.
3. Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Simmer the soup: Pour in the stock and bring to a simmer. Add the drained beans, and cook for 10 minutes to allow the flavours to mingle.
5. Cook the pasta: Add the dried pasta and cook for 3 minutes. Then, stir in the shredded cabbage and sprouts. Cover the pot and cook for an additional 8 minutes, or until the pasta is al dente and the cabbage and sprouts have softened.
6. Season and serve: Taste and season with salt and pepper as needed. Serve the soup hot, ladling it into bowls with plenty of the broth. Top with a generous grating of cheese, a handful of chopped parsley, and a drizzle of basil oil.
Enjoy!
