Autumn Vegetable Soup from Limoncello and Linen Water by Tessa Kiros
This is a huge, warm and friendly pot of everything. If would be made when the new extra virgin olive oil of the season is ready and this would be used during the cooking and also drizzled over the...
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Cooking tools:
- Pressure cooker
- Pot
- Stove
- Chef's knife
- Cutting board
Ingredients
- a few sage leaves or a small clump
- 300 g (10½ oz) young cavolo nero
- 4 tablespoons extra virgin olive oil, plus extra, for serving
- 200 g (7 oz) red onions, chopped
- 1 leek, trimmed, white part and some green too, sliced
- 160 g (5½ oz) inner celery sticks with some leaves, chopped
- 300 g (10½ oz) carrots, peeled and sliced
- 250 g (9 oz/½ cups) borlotti (cranberry) beans, soaked in plenty of cold water overnight
- 5 garlic cloves, peeled, 3 chopped
- ground chilli, to serve
- grated parmesan, to serve, if you like
- 2 litres (70 fl oz/8 cups) water
- 8 slices country-style bread
- 400 g (14 oz) potatoes, peeled and cut into large chunks
- 300 g (10½ oz) cabbage, trimmed and shredded
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