Recipes>Vegan Recipes
Zuppa di Verdure
by Sophie Grigson from The Soup Book
Easy
Serves 6
Warming, substantial and perfect for using up leftover vegetables, this vegan Tuscan-inspired bean soup is the perfect bowl of goodness for colder days.
Discover more delicious Soup recipes
From soothing broths to veg-packed soups
From the book
The Soup Book
DK Publishing, Sophie Grigson
The Soup Book
200 seasonal soup recipes
Easy step-by-step instructions
Featuring soups from top chefs and all four corners of the globe
Buy From
Introduction
Leftovers of this big warming soup from Tuscany are never thrown away, but used to make the sturdy Ribollita. Both are frugally filling, and very good.
Tags
Ingredients
| 200g | dried cannellini or haricot beans, soaked overnight in water |
|---|---|
| 1 | bouquet garni made from a sprig of rosemary, a sprig of thyme, and 2 bay leaves |
| 4 tbsp | extra virgin olive oil, plus extra to serve |
| 1 | onion, chopped |
| 3 | carrots, diced |
| 2 | celery stalks, diced |
| 2 | leeks, very thinly sliced |
| 3 | garlic cloves, chopped |
| 1 | dried red chilli, finely chopped |
| 3 | tomatoes, skinned, deseeded, and chopped |
| 2 tbsp | tomato purée |
| salt and freshly ground black pepper | |
| 4 | cavolo nero or curly kale leaves, or the outer leaves of a Savoy cabbage, tough stalks removed and the leaves coarsely chopped |
| 6 | slices stale bread |
| 1 | garlic clove, cut in half |
Method
Prep: 25 mins plus overnight soaking. Cook: 2-3 hours.
Drain the beans and place them in a large pan with the bouquet garni and twice their volume of cold water. Bring to the boil, then boil hard for 10 minutes. Lower the heat, and simmer gently for 1–2 hours or until tender, adding more water if needed. Remove the pan from the heat, discard the bouquet garni, and leave the beans to cool in theircooking water.
Heat the oil in a large heavy pot, then add the onion, carrots, celery, leeks, garlic, and chilli. Cover with a lid and sweat over a low heat for 10 minutes, stirring once or twice. Add the tomatoes and tomato purée and cook over a moderate heat for 3–4 minutes. Add the beans, their cooking water and enough water to cover the vegetables generously. Season generously. Bring to the boil and simmer gently for 20 minutes or until the vegetables are tender. Purée half the soup in a blender, then return to the pan. Add the cavolo nero and simmer for 10 minutes or until tender. Adjust the seasonings.
Rub the bread with the garlic and arrange in a warm shallow dish or tureen. Spoon in the soup and serve with a bottle of best olive oil out on the table for people to help themselves.
Can be frozen before the cavolo nero is added and kept for up to 3 months.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Soup Recipes
View all
Crab, Chilli and Lime Dumplings in Thai Broth
by Rebecca Woods from Seriously Good Soups
Samin Nosrat’s Curried Carrot and Coconut Soup
by Samin Nosrat from Good Things
More Vegan Recipes
View all
Mushroom and Root Veg Centrepiece
by Christina Soteriou from Big Veg Energy
Philip Khoury’s Macadamia Shortbread
by Philip Khoury from Beyond Baking
More Recipes from The Soup Book
View all
Moroccan Harira: Lamb and Bean Soup
by Sophie Grigson from The Soup Book
Shiitake Chicken Noodle Soup
by Sophie Grigson from The Soup Book
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
