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Butter bean and cabbage broth with walnut bruschetta

Recipe from: 2/17/1999 12:00:00 AM
Ingredients 14
Servings 4


  • 45
    olive oil
  • 1
    onion, finely chopped
  • 2
    baby marrows, trimmed and sliced
  • cabbage, shredded
  • 2
    stalks celery, sliced
  • 1
    vegetable or chicken stock
  • 3
    sprigs parsley
  • 1
    sprig thyme
  • 410
    butter beans, drained
  • salt and coarsely milled black pepper
  • 30
    basil pesto
  • 4
    slices French loaf, toasted
  • 10
    olive oil
  • 25
    walnuts, chopped


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.

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