Butter bean and cabbage broth with walnut bruschetta

Fairlady
4 servings
Rate this recipe
Pulses

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

45.00 ml fresh chillies — 573
1.00 onion — finely chopped
2.00 courgettes — baby, trimmed and sliced
0.00 cabbage — shredded
2.00 celery stalks — sliced
1.00 Litres stock — vegetable or chicken
3.00 fresh parsley
1.00 fresh thyme — sprig
410.00 g butter beans — tinned and drained
salt and freshly ground black pepper
30.00 ml pesto — basil
4.00 bread — French loaf, sliced and toasted
10.00 ml fresh chillies — 573
25.00 g walnuts — chopped
Tap for ingredients
Tap for ingredients

Method:

Heat olive oil in a large saucepan. Add onion and baby marrows and sauté over moderate heat until softened.
Add cabbage and celery and fry for a few minutes. Add stock, bring to boil, then reduce heat and simmer for 20 minutes.
Add parsley, thyme and beans. Season with salt and pepper.
Stir in pesto. Brush warm, toasted French bread with olive oil, sprinkle with nuts and serve with soup.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.