2tbsp olive oil 1onion, chopped 2celery stalks, shopped 2carrots, diced 1×400g (140 z) can shopped Italian plum tomato puree 1 garlic clove, crushed salt and black pepper 1.5 liters (1 pints) chicken or vegetable stock 1× 400g (140z) can cannellini or red kidney beans, drained 250g (80z) leeks, trimmed and finely sliced 125g (40z) Savoy cabbage, finely shredded 2tbsp Arborio (risotto) rice grated parmesan cheese to serve.
1- Heat the oil in a large saucepan, add the onion, celert, and carrots, and cook gently, stirring, for 5 minutes.
2- Add the tomatoes, tomato puree, and garlic, and season with salt and pepper. Stir, then pour in the stock and bring to a high heat.
3- Cover the pan and lower the heat so the soup is a gently simmering. Cook for 15 minutes, stirring occasionally.
4- Add the beans, leeks, cabbage, and rice, and simmer for a further 20 minutes. Taste for seasoning.
5- Serve hot, whit a bowl of grated parmesan cheese for everyone to help themselves.
Cook’s Know- how:-
If you haven’t got Arborio or any other type of risotto rice, use broken spaghetti instead. You will need 30g (10z).