Читать книгу The First-Time Cook - Sophie Grigson, Sophie Grigson - Страница 44

This is a brilliant, filling chunky soup just like the ones mama makes all over Italy.

Serves 6–8

BASE INGREDIENTS

4 tablespoons olive oil

1 onion, peeled and chopped

3 garlic cloves, peeled and chopped

2 carrots, peeled and diced

AROMATICS

2 sprigs each of thyme and rosemary

4 tablespoons chopped parsley

MAIN INGREDIENTS

200g (7oz) dried cannellini beans, soaked overnight, or 1 x 400g can cooked cannellini beans

450g (1lb) potatoes, peeled and cut into 2 cm (3/4in) cubes

about 300g (10oz) prepared weight of at least 2 of the following: courgettes, winter squash such as butternut, turnips, fennel, celery, leeks (see opposite)

1 x 400g can chopped tomatoes

110g (4oz) peas, fresh or frozen and thawed

LIQUIDS

1.2 litres (2 pints) water

SEASONINGS

salt and pepper

DRESSING UP

freshly grated Parmesan cheese (or Cheddar or Gruyère)

the very best extra virgin olive oil

1 If cooking the beans yourself, drain after soaking. Cover with 1.8 litres (3 pints) fresh water, add half the aromatics, and bring to the boil. Boil hard for 5 minutes, and then simmer until the beans are just cooked and tender, around 40 minutes.

2 Drain the cooked or canned beans. If you have cooked them yourself, save the cooking water.

3 Sauté the base ingredients in a good large, heavy-based pan until soft and lightly browned. Don’t rush this. Allow a good 10–15 minutes and keep on stirring, so that the full sweet, caramelised flavour has time to develop.

4 Add the remaining aromatics and all the remaining main ingredients except for the beans, peas, courgettes or leeks (or whichever vegetables you are using). Pour in the liquid (use the bean cooking water if you have it). Season with salt and pepper and bring up to the boil.

5 Simmer gently until the potatoes are almost cooked (around 15 minutes), then stir in the peas and courgettes and leeks if using, along with the beans. Simmer for a further 4–5 minutes. Taste and adjust the seasoning.

6 Serve in big bowls, passing the cheese and olive oil around the table so that everyone can add just the amount they like to their soup.