We all have those days, especially near the end of the week, when we think we are running low on supplies and have nothing to cook. With the way the economy is going, these days are going to be happening more and more often!
This is the time to make a hearty soup! Just perfect for using up all those bits and bobs that are sitting in the vegetable crisper. You know a few cabbage leaves, a sad looking carrot, some onion, celery and a piece of leek, perhaps a few spinach leaves . . .
If you have some beans and tomatoes in the cupboard so much the better!
With a bit of stock, a few herbs, some buttery toast and a fresh grating of Parmesan you have a tasty meal fit for a king. Hearty and filling, and oh-so-delicious!
You can even use that stale bit of french bread for the toast . . . it really adds a scrumptious extra element to a wonderfully hearty and comforting dish! These kinds of meals are some of my favourites!
*Clean Out the Fridge Soup*
This is one of those tasty soups that come together at the end of a week using what bits and bobs you have leftover in the fridge. Delicious!
1 (415g) tin of cannelini beans, drained and rinsed
1 small onion, peeled and finely chopped
2 fat cloves of garlic peeled and crushed
1 carrot, peeled and chopped
1 stalk of celery, trimmed and sliced thinly
1 leek, the white and light green part, chopped
1/4 of a small white cabbage, finely sliced
1 medium potato, peeled and chopped
a handful of fresh spinach leaves
3 or 4 savoy cabbage leaves, thinly sliced
1/2 tsp of dried thyme leaves
1/2 tsp of dried sage leaves
1/4 tsp dried rosemary
250ml of chopped tomatoes with chilies (1 cup)
750ml of chicken or vegetable stock
sea salt and black pepper to taste
freshly grated Parmesan cheese
fresh buttered toast, preferably from a rustic loaf
Splash some olive oil in a large saucepan and heat over medium heat. Add the onion, carrot and celery. Sweat and stir over medium low heat for about 10 minutes. Toss in the leek and white cabbage. Sweat and stir for another 10 minutes or so. Toss in the garlic and potato. Stir and cook for a couple minutes, then add the tomatoes, beans. and herbs, along with the stock. Bring to the boil then reduce the heat and cook for about 25 minutes. Add the savoy cabbage and spinach. Cook for a few more minutes, until softened. Taste and adjust seasoning, adding salt and pepper as required.
Place the toast into heated wide and shallow bowls. Ladle the hot soup over top. Sprinkle with some freshly grated Parmesan Cheese. Serve immediately.