Diane Henry, Sunday Telegraph Jan 2009
250g (9oz) savoy cabbage
30g (1¼oz) butter
1 stick celery, finely chopped
100g (3½oz) leek, washed, trimmed and chopped
100g (3½oz) waxy potatoes, peeled and diced
75g (2¾oz) carrots, diced
1 litre (1¾ pints) chicken or beef stock 50ml (2fl oz)
extra-virgin olive oil, plus extra for drizzling
2 sprigs rosemary
3 cloves garlic, unpeeled
6 slices coarse white country bread, each about 25g (1oz) 125g (4½oz)
cooked cannellini beans (white beans here)
2 large plum tomatoes
- Core the cabbage and slice the leaves. Melt the butter in a large heavy-bottomed pan and sauté the celery and leek for five minutes until pale gold.
- Add the potato, carrot and cabbage and cook for a further 12 minutes, stirring the vegetables every so often.
- Add the stock, bring to the boil, turn down the heat and simmer for 45 minutes.
- While the soup is cooking, heat the olive oil in a frying-pan with the rosemary and two of the garlic cloves (leave the skin on). When the oil starts to shimmer and the ingredients turn light brown, remove from the heat and leave to infuse.
- Toast the bread and rub each piece with the remaining clove of garlic, peeled.
- Add the beans to the soup and cook for 10 minutes.
- Drop the tomatoes into a bowl of boiling water and leave for 10 seconds or until the skins are ready to come off. Lift them out and rinse in cold water, then slip off the skins. Halve, deseed and cube the flesh. Add the tomato and the flavoured oil to the soup (discarding the rosemary and garlic).
- Taste for seasoning.
- Break the bread into bits, then spoon a layer of soup into a large, clean saucepan, followed by a layer of broken bread, continuing with more bread and soup until it is all used up. It will seem quite solid, but everything will come right on the reheating.
- Leave to cool then put the pan in the fridge overnight.
- The next day remove it from the fridge and allow the soup to come up to room temperature. Bring to the boil and serve, drizzled lavishly with extra-virgin olive oil