This soup is cooked slow and long and is rich in vegetables and herbs and full of flavour and hearty goodness.

 Hearty Vegetable and Bean Soup

Ingredients:

• Borlotti beans, fresh, canned or dried beans that have been soaked and cooked
• 2L vegetable stock
• 1 stick celery, chopped
• 4 potatoes, cut into wedges
• 2 large carrots, chopped
• 1 large onion, chopped finely
• 2 rashers of bacon, finely chopped
• 1 clove of garlic, chopped finely
• 2 cups cabbage, chopped
• 3 ripe tomatoes, chopped
• 1 cup chard leaves, chopped
• 1 small bay leaf
• 1 sprig of rosemary, finely chopped
• 2 Tblsp olive oilstreaky
• 3 sage leaves, finely chopped
• 1/4 cup parsley, finely chopped
• A piece of parmesan cheese rind

Method:

1. In a large pot heat the oil with the knob of butter and add the onion and cook for 6 minutes until transparent and golden
2. Add the garlic, parsley and chopped sage leaves and cook for 2 minutes
3. Add the chopped tomatoes cook for 1 minute
4. Add the beans, celery, potatoes carrot, bay leaf with the vegetable stock.
5. Bring to the boil and then lower the heat to low and cook for an hour.
6. Remove the bay leaf
7. With the back of a wooden spoon crush half of the potato wedges against the side of the pot, to thicken the soup
8. Season with salt and cracked black pepper to taste
9. Add the piece of parmesan cheese rind to the soup
10. Cook for a a further hour until the soup is thick and the vegetables cooked, stirring from time to time and checking to add a little extra water if needed.
11. Serve with grated parmesan cheese and crusty sour dough bread

Growing your ingredients:

 

Growing Carrots

 

 

 

Growing Cabbage

 

 

Growing Garlic

 

 

Growing Chard