A good book of soup recipes is the cure for cold weather. Whatever delicious produce you find at the farmers’ market, there’s a great soup for that. Whether you’re cooking with seasonal ingredients or simply foraging in the pantry, food writer and editor Anna Helm Baxter knows how to get a bowl of something hearty, healthy and easy to cook on the table, fast.
- 4 slices thick-cut smoked streaky bacon, diced
- olive oil
- 1 leek, finely sliced
- 1 14-ounce can borlotti beans
- 6 cups chicken stock
- 1 pound cabbage, shredded
- Small handful flat-leaf parsley, chopped
- Sea salt flakes and freshly ground black pepper
- crusty bread, to serve
For the soup
Cook the bacon with a drizzle of oil until crisp. Set aside, leaving 2 tablespoons of fat in the pan.
Add the leek and cook gently for 20 minutes. Add the beans (and liquid), stock and bacon. Bring to a boil, then simmer for 10 minutes.
Add the cabbage and cook until tender. Stir in the parsley, season and serve with bread.