Cannellini Bean Soup

Ingredients

• 1 tbsp olive oil
• 3 cloves garlic, finely chopped
• 1 large onion, diced
• 1 leek, washed and sliced
• 2 sticks celery, including the leafy part – chop roughly.
• 4 cups chicken Belly Broth (or vegetable stock)
• 1 large carrot, scrubbed and chopped into chunks
• 400 g can tomatoes
• 400 g can cannellini beans
• 1/4 cabbage, sliced fairly thinly.
• Small bunch of parsley and oregano (fresh is best), finely chopped

For Serving:

• 1 tbsp chopped fresh coriander
• 1 spring onion (green part) – chopped
• Grated cheese (optional)

Method

1. Heat oil in a large saucepan over medium heat.   Add garlic, onion, and leeks and saute, stirring, for 2 minutes until slightly softened. Stir in broth or stock, bring to the boil, then add carrot and celery.
2. Put the canned tomatoes & cannellini beans (including the liquid) into your Omniblend, and blend until creamy-smooth on a 35-second cycle. Pour into the saucepan. Bring to the boil, then lower the heat and simmer for 20 minutes.  Then add the cabbage – push down to immerse and then turn off the heat. Do not overcook
3. Serve with chopped or sliced spring onions, a sprinkle of coriander and grated cheese. Pair with homemade sourdough rye bread.