The Food Gatherer's Note: If you have a parmesan rind add to the veg when cooking for added flavour and a little creaminess and to make the soup into even more of a meal, add a small pasta shape to the soup in the last 10 minutes, Sardinian fregola pasta works brilliantly .
AUTUMN VEGETABLE SOUP
Ingredients:
Serves4
200g tin of cannellini or borlotti beans, drained
1 large onion/ 2 medium onions, roughly chopped
2 garlic cloves, crushed
2 celery sticks, roughly chopped
3 medium carrots, peeled and chopped into chunks
200g Cavolo Nero, kale or savoy cabbage, roughly chopped
2 turnips or medium potatoes, peeled and cut into chunks
4 sage leaves
1 bay leaf
1.5 litres of stock
200g squash, peeled and cut into chunks
optional: parmesan rind, small pasta shape such as fregola
To prepare:
Add all the ingredients, except the squash to a heavy based large pan. Bring to the boil, then reduce and simmer for about 25 minutes, then add the squash and cook for another 15 minutes. (If using, add the pasta in the last 10 minutes but you may need to add a little extra stock as the pasta will absorb the liquid.)
Serve with a hunk of Holtwhites Pain de Campagne and grate some pecorino or parmesan on the top and serve.