Camden New Journal - recipe for Bean and cabbage soup By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 20th August 2008

Something to get your pulse rate racing

When the weather’s cold and dreary, Clare Latimer finds herself full of beans

As it is meant to be the depth of winter at the moment I will give two cosy winter recipes this week; if the weather is sunny and bright then just enjoy the temporary heat and put this page in a drawer until the stormy clouds return.
Trust me they will be back before long unfortunately.
Useful tip for these recipes: don’t hold back on the salt as it helps to prevent flatulence!

Bean and cabbage soup
If you want to make this into a main course add some cut up frankfurters, or perhaps a chopped up free range chicken breast half an hour before the end of cooking.
If you are into hot dishes, add a few drops of Tabasco or chop up a hot chilli and blast your friends and family.

Ingredients
Serves 6
125g white beans such as cannellini
6 tomatoes
1 large onion, peeled and chopped finely
1 large carrot, peeled and chopped finely
2 stalks celery, washed and chopped finely
1 smallish fennel, chopped finely
2 courgettes, wiped and chopped finely
Good slosh olive oil
3 cloves garlic, peeled and finely chopped
1 litre water or chicken stock
Half a green cabbage, chopped finely
Salt and freshly ground black pepper.

Method
Put the beans in cold water and leave over night and then drain. Put the tomatoes into a saucepan after piercing each one with a sharp knife. Cover with boiling water and leave for one minute or until the skins part where they were cut. Drain and then peel with your hands.
Put the beans into a large saucepan, cover with water and bring to the boil. Reduce the heat to simmer, cover with a lid and cook for one hour. Drain.
Put all the prepared vegetables (except beans and cabbage) into the large saucepan with the olive oil and stew slowly for 10 minutes, stirring occasionally. Add the beans and stock and bring to the boil. Cover and simmer for three quarters of an hour. Add the cabbage and season with salt and pepper. Cover and cook for a further quarter of an hour and then test the seasoning. Serve hot.

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