Winter Minestrone Soup

Ingredients:

8tbsp olive oil
40g butter
3 large onions, finely chopped
4 carrots, finely chopped
2 sticks celery, finely chopped
250g potatoes, finely chopped
200g cannellini beans soaked overnight (tinned beans are fine, too)
2 courgettes, finely chopped
100g French beans, finely chopped
200g Savoy cabbage, finely shredded (a chiffonade)
1.5l chicken stock (fresh is best, but stock cubes also work well)
1 piece Parmesan curst
175g tinned chopped tomatoes
50g grated Parmesan cheese
salt to taste

Method:

Add the oil and butter to a large heavy-bottomed saucepan. Once the butter has melted add the onion and cook gently until soft and golden brown in colour. Next add the carrot and fry for a few minutes. Add the celery and again fry for a few minutes. Now add the potatoes and again fry for a few minutes. Next add the cannellini beans (if using dried) and the courgettes. Again fry for a few minutes then add the cabbage.

Once all the vegetables are in the pot continue to fry (stirring frequently) for six minutes then add the stock, Parmesan crust and the tomatoes. Season and cover with a heavy lid. Cook gently or about three hours checking every half an hour or so to ensure that the stock isn't over-thickening (add more water if it is) but remember that the desired consistency should be soupy and thick. (If using tinned beans add them some fifteen minutes before the three hours is up).

Finally, remove the parmesan crust, add the grated parmesan and adjust the seasoning. To gain the best flavour leave over night in the fridge and re-heat before serving the following day. Serve sprinkled with freshly-grated parmesan, garnished with basil and accompanied by crusty Breads.