Olive harvester's soup
Olive harvester's soup is a wholesome, rustic Italian vegetable soup packed with tender borlotti beans, butternut squash, cavolo nero, and leeks. Garlic-infused olive oil and aromatic sage lend warmth and depth to every comforting spoonful. Serve piping hot, finished with an extra drizzle of good olive oil.
Ingredients
- Garlic6 კბილი
- Olive Oil4 სუფრის-კოვზი
- Tomato purée2 ჩაის-კოვზი
- water1000 ml
Instructions
6 steps- 1
Add the beans, 4 garlic cloves and three quarters of sage to a large casserole pot. and simmer for around 1 hour 30 minutes until tender.
- 2
In another pan, warm the olive oil with two smashed garlic cloves and the rest of the chopped sage, then add the tomato purée to make a paste. This will take 3-4 minutes on medium heat.
- 3
Stir the paste into the beans and bring to the boil.
- 4
Add the cavolo nero, cabbage and squash then simmer for 10 minutes.
- 5
Add the onion, carrot, leek, fennel and celery. Simmer for another 10 minutes.
- 6
Stir in the courgette and simmer for another 5 minutes, then stir in the herbs and serve with a little drizzle of olive oil and the grilled focaccia.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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