Hearty Winter Vegetable & White Bean Soup
Lots of warming winter vegetables go into this soup that is a perfect filling meal on a cold day. The sausage in this soup is optional but terrific and you could add any spicy sausage, or tiny chunks of salami, lamb or beef.
(Serves 6 – 8)
- 2 leeks, finely sliced
- 2 tablespoons olive oil
- 10 cloves garlic, peeled
- 2 large potatoes, peeled and cut into small chunks
- 2 large carrots, peeled and sliced into neat chunks
- 2 bay leaves
- 2 litres chicken stock
- 150g pumpkin, peeled and cut into small chunks
- 2 tablespoons chopped and stoned olives
- 2 large fresh tomatoes, peeled and cut into chunks
- 6 small well flavoured sausages (optional)
- 1 tin white beans
- A handful of fresh basil leaves
- Parmesan cheese for grating
Heat the olive oil a large heavy saucepan and add the leeks and garlic cloves.
Cook for about ten minutes over a very low heat so that the leek softens.
Add the potato and carrot chunks with the bay leaves and toss in the oil well.
Add the stock and set to a steady simmer for about 30 minutes. At this time, add salt and pepper to taste and the pumpkin chunks and olives, simmering slowly for a further 30 minutes.
Chop the tomatoes into chunks, discarding most of the seeds. Brown the sausage separately in a little oil and cut into chunks. Adjust the seasoning to taste.
Add the tomato, sausage and drained beans to the soup and cook a further 5 -10 minutes.
To serve, add the torn basil leaves and serve with fresh crusty bread and grated Parmesan cheese, handed separately.
Suggested wines to complement this recipe
- Matariki 2005
- Okahu 2004
- Deakin 2005