Ingredients
• 2 Tbsp olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, smashed
• 1 carrot, peeled, chopped
• 2 sticks celery, peeled, chopped
• 250g silverbeet leaves, roughly chopped
• 3 cups thickly shredded green cabbage
• 1 zucchini, finely chopped
• 200g fresh podded borlotti beans
• 400g can chopped tomatoes
• 1 cup red wine
• 1L chicken stock
• 8 sprigs thyme
• 2 bay leaves
• 100g stale sourdough, cut into 2cm cubes
• Extra fresh thyme, to serve
• Extra virgin olive oil, to serve
Method
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Heat olive oil in a large heavy-based saucepan over a medium heat. Add onion, garlic, carrot and celery and cook for 5 minutes or until onion is soft.
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Add silverbeet, cabbage and zucchini and cook for 5 minutes or until silverbeet softens. Add beans, tomatoes, wine and stock and bring to the boil. Add thyme and bay leaves. Reduce heat to low and cook for 30 minutes.
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Add bread and cook for a further 5 minutes or until bread has softened.
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Ladle soup into 4 serving bowls and top each with fresh thyme sprigs and drizzle with extra virgin olive oil to serve.