The Back Yard Lemon Tree

It has been freezing in Sydney for the paste few weeks. We had a late start to soup season but I am now in full swing, My routine is I make a soup on Sunday eat it through the beginning of the week. I’ve been alternating between a ‘tweaked’ version of my lentil soup and this newly discovered – cabbage and bean soup. You can’t go wrong with this soup, it keeps for about five days in the refrigerator, and freezes excellently. I quite like the meditative process of chopping the vegetables super finely for the soffritto base so they melt down into jammy saucy softness, but if you can’t be bothered with that palaver, chop the onion, carrot and fennel coarsely and whiz them in the food processor. Take the time to slowly saute the vegetables because this soffritto is what makes the soup spectacular.

Cabbage and white bean soup

Adapted from The Kitchen

1. First make the soffritto. Heat oil in a large soup pot. Add onion, carrot, fennel, garlic and a large pinch of salt. Saute on a low heat until vegetables are very soft and almost melted and sauce- like (At least ten minutes) Turn up heat, add the tomato paste and stir through vegetables until mixture begins to sizzle.
2. Stir in broth, parmesan rinds and cabbage. Let soup simmer for about 25 minutes cabbage is very tender. Add beans and simmer for another ten minutes until flavours are melded. Remove Parmesan rind.
3. Add dill, season with pepper, salt and Aleppo flakes.

You can serve this soup with some grated parmesan or a dollop of creme fraiche.