Weekend Chatterbox

INGREDIENTS

½ cup (125 mL) extra-virgin olive oil

3 Tablespoons (40 grams) unsalted butter

3 very thinly sliced onions

4 diced carrot

2 sticks diced celery

225 grans peeled, diced potato

¼ pound (115 grams)  french beans, cut into 1-inch (2.5 cm) pieces

1 pound (453 grams) courgettes, trimmed and diced

170 grams shredded cabbage, pref savoy

500 ml of consomme or beef stock

1 litre water

400 grams canned diced tomatoes with their juice

1 Parmigiano-Reggiano rind (optional)

2 teaspoons salt, plus more to taste if necessary

400 grams tinned cannellini beans, drained and rinsed

Grated Parmigiano-Reggiano, for serving


INSTRUCTIONS


STOVE TOP


Place a large soup pot or Dutch oven over medium heat and add in the olive oil and butter. Once the butter has melted, add in the onion and cook it until it softens and is pale golden.

Add in the carrot and cook for 2 to 3 minutes, stirring occasionally. Add in the celery and cook, stirring occasionally, for 2 to 3 minutes. Add in the potatoes following the same method.

Next, add in the green beans and after they have cooked for 2 to 3 minutes, add in the zucchini and cook for another 2 to 3 minutes, stirring occasionally. Continue cooking the vegetables for an additional 1-2 minutes, and then add in the shredded cabbage, cooking for 5-6 minutes, stirring often until it is wilted. Adjust the heat as necessary to prevent the vegetables from scorching and sticking to the bottom of the pot.

Pour in the chicken stock (or vegetable broth) and water, and add in the diced tomatoes, Parmigiano rind (if using), and salt and stir well to combine. Cover the pot and lower the heat to medium-low so that the soup simmers gently. Stir the soup occasionally for the next 2 ½ hours, adjusting the heat as necessary to keep the soup at a steady, gentle simmer.

After the soup has cooked for 3 hours, add in the cannellini beans and then cook partially covered for an additional 30 minutes, stirring occasionally. The soup should have a fairly dense consistency but not be absent of liquid. If it looks too dense (like a stew), add in a little bit of water to dilute the soup.

Once the soup is finished cooking, remove the Parmigiano rind, taste the soup for salt and adjust if necessary. Serve hot.