Tuscan Vegetable Soup
|Butter||1 Ounce (2 tablespoon / 25 gram)|
|Potatoes||4 Ounce, peeled and diced (scant cup / 100 gram)|
|Carrots||4 Ounce, scraped and thinly sliced (scant cup / 100 gram)|
|Onions||4 Ounce, sliced (scant cup / 100 gram)|
|Garlic||2 Clove (10 gm), chopped|
|Cabbage||4 Ounce, roughly shredded (1 1/2 cups / 100 gram)|
|Canned butter beans||14 Ounce, drained (2 cups / 400 gram)|
|Canned tomatoes||14 Ounce, mashed, with juice (1 1/2 cups / 400 gram)|
|Hot beef stock||1 Pint (2 1/2 cups / 575 milliliter, broth)|
|Freshly ground black pepper||To Taste|
|Crusty bread slices||4|
|Grated parmesan cheese||1 Tablespoon|
Put the butter in a large pot and cook for 1 minute. Add the potatoes, carrots, onion and garlic, cover with vented cling film (plastic wrap) and cook for 8 minutes, stirring once.
Add the remaining vegetables and pour on the beef stock (broth). Cover and cook for 6 minutes, stirring once, until the potato and carrot are cooked. Season to taste.
Lay a slice of crusty bread in each of 4 soup bowls. Pour on the soup and serve sprinkled liberally with Parmesan cheese.