Bean, Veggie and Tuscan Cabbage Soup

This Easter, try a heart warming soup from Nancy’s mother-in-law. Discover a range of delicious fruit at vegetables at The Apple Corner.

Method:

1. In a large pot, add diced onion, garlic and bacon with a few tablespoons of good olive oil.
2. Let those all cook stirring frequently for about 3-5 minutes.
3. In another pot prepare your chicken stock. Add 1/2 liters of water with 2 chicken stock cubes.
4. In your large pot, add diced potato, celery, carrots and throw in some Bay Leaves (don’t forget to put a tear in your Bay Leaves).
5. Then add immediately your chicken stock, pepper and a small amount of salt. Chicken stock should almost cover your veggies. Cook for about 45 minutes on a medium flame, stirring occasionally.
6. After that, add a can of Borlotti Beans and if you like you can add a can of Cannellini Beans (strain them before). Add your cut up Tuscan cabbage leaves and cook on low for another 15 minutes.
7. Serve warm, you can also add some homemade croutons!