White Bean and Cabbage Soup

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White Bean and Cabbage Soup
1/2 lb Savoy cabbage, cut into strips
1/2 lb Swiss Chard with the white stalk removed
2 potatoes cut into cubes
2 celery stalks, sliced thin
1 red onion diced
2 carrots, sliced thin
1 tbs parsley
1/3 cup olive oil
4 tomatoes, blanched, peeled, seeded, drained, and chopped
2 tbs tomato paste
1 tsp thyme
4 1/4 cups vegetable or chicken stock
1/3 cup Pancetta cubed, and lightly fried (optional)
16-oz can white beans
8 slices Ciabatta or country-style bread
extra virgin olive oil and sea salt to serve
Soak the cabbage, Cavolo Nero and potatoes in a large bowl of cold water.
Heat the olive oil in a large stockpot over a medium heat and once the oil is warm, add the first seven ingredients to the pan and saute for 8-10 minutes, stirring occasionally, and check the ingredients aren’t sticking or burning.

Add the chopped tomatoes and the tomato paste, stir, then cook for 5 minutes more.
Add the vegetable or chicken stock to the stockpot, season with a little salt and pepper and thyme. Simmer for 15 minutes.
Drain the cabbage and potatoes and add to the stockpot, (also add the Pancetta if using). Cook over a medium heat for approx 45 minutes, adding more stock if needed.

The soup should be rather thick. Add the beans 5 minutes before the soup is ready.
To serve: place a slice of bread layer into a hot soup bowl. Drizzle with a little olive oil and a sprinkling of sea salt.
This soup is even better if kept overnight and reheated the following day.

Serves 4-6

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