Ingredients for 4 persons
1 clove of garlic
1 red onion
2 small carrots
2 sticks of celery
1 small leek
1 large potato
400 g of cannellini beans
½ teaspoon dried oregano
1 fresh bay leaf
400 g tins of plum tomatoes
1 litre organic vegetable stock
1 large handful of seasonal greens, such as green cabbage, chard
½ a bunch of fresh basil, optional
How to make it
- Peel and finely chop the garlic and onion. Trim the carrots, celery and courgette and add the vegetables in a large bowl.
- Cut the ends off the leek, quarter it lengthways; wash it under running water, then cut into 1cm slices. Add to the bowl.
- Scrub and dice the potato. Drain the cannellini beans, then set aside.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
- Add the potato, cannellini beans and plum tomatoes, and pour all of them in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
- Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through.
- Remove and discard any tough stalks bits from the greens, then roughly chop.
- To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
- Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.