Tuesday, October 21, 2014
1 onion chopped,
Can of white beans,
Can of chopped tomatoes,
Any left over veggies, but at least some greens, a potato is fine too,
Country style bread,
salt and pepper,
herbs like rosemary, thyme, sage, bayleaf.
Fry onion in olive oil until soft and translucent. Add the herbs, the chopped tomatoes, the beans, half of which are mashed, and some water. Add the veggies, except for greens. A vegetable stock cube would be fine too. I never do.
Simmer for well over an hour. Add the greens and cook a little longer. Season with salt and pepper.
Add the bread, or do as Hugh Fearnley Whittingstall; rub the toasted slices with garlic and trickle some olive oil over them. Then put a slice in each bowl and ladle the soup on top. Grate some cheese over the soup and trickle on some more olive oil.