Recipe of Any-night-of-the-week Rough Chop Cabbage and White Bean Soup

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The ingredients needed to make Rough Chop Cabbage and White Bean Soup:

1. Take 1 large leek
2. Take 1 medium yellow onion
3. Make ready 4 large to medium carrots
4. Make ready 1 Savoy cabbage
5. Take 5-6 small to medium potatoes
6. Make ready 3 cans Cannelini or Butter beans
7. Get 3.5 liters vegetable stock
8. Get Small handful of peppercorns
9. Make ready 3 bay leaves
10. Get Salt

Steps to make Rough Chop Cabbage and White Bean Soup:

1. Get in the mood for a winter warmer! 🎼❄️ Listen to Haydn: The Seasons.
2. Clean the leek. Remove unwanted pieces. Slice leek in half, then finely sliced. Finely chop your onion and add to a warmed pot with a few clugs of olive oil.
3. After 5 minutes of stirring occasionally (so nothing burns) add half of a carrot very finely diced. Keep cooking down until you have golden brown onions and your leeks are pulling apart.
4. Add your roughly chopped cabbage to the pot. Stir occasionally for 5 minutes or so. You want the cabbage to be nicely coated. Add a couple more glugs of olive oil.
5. While the cabbage is cooking and you are stirring occasionally, rough slice and rough chop your carrots and potatoes respectively. Once the cabbage has turned a nice dark green in spots, fold in the veg and cook those a bit (3-5 minutes)
6. Add one liter of stock and get it boiling.
7. Add your beans to the boiling stock. Then add the rest of the stock. (2.5L or so depending on how much broth you like)
8. Ladel in to bowl and enjoy! 🙂
9. Keep your trimmed vegetable bits, onion skins and freeze them. Use those later for my homemade vegetable stock. (recipe up soon)

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