Although this recipe may be daunting because of its length, it is so delicious, that it’s worth the effort. Sautéing the vegetables in the butter and oil will give them much more flavour than simply adding them to a pot full of water.
PREPARATION TIME: 20 minutes
COOKING TIME: 3 hours
60ml (¼ cup) olive oil
30ml (2 T) butter or margarine
2 onions, chopped coarsely
3 large carrots, chopped coarsely
3 sticks celery, chopped coarsely
3 potatoes, chopped coarsely
4 zucchini, chopped into chunks
200g (7oz) green beans cut into small pieces
¼ cabbage, shredded very finely
½ butternut, diced
1 x 225g (8 oz) butter beans
2x410g (14oz) tins diced tomatoes
125ml (½ cup) tomato puree
4 chicken or vegetable stock cubes
3 litres (12 cups) a boiling water
salt and black pepper to taste
Heat the oil and butter in a large pot. Add the onions and cook over a medium heat until golden brown. Add the carrots, and sauté for 2-3 minutes, stirring occasionally.
Add rest of vegetables, sautéing slightly to coat them. Lastly add the tomatoes, tomato puree, stock and water, salt and pepper for seasoning. Bring to boil and simmer for 1 ½ – 2 hours or until the soup is thick. If desired, halve the soup and liquidise to thicken, then add it to remaining half.
Serve with grated Parmesan cheese and crusty French bread.
CHEF’S TIP: Can be made a few days ahead and refrigerated. Freezes very well.
Serves 10
