Possum’s Recipe Book

Vegetable and Bread Soup

Serves 4

Olive oil
Cayenne pepper
1 medium onion - diced
2 carrots - diced
1 celery stalk – finely sliced
500g savoy cabbage – finely sliced
500g kale – finely sliced
4 medium courgettes - diced
4 medium potatoes - diced
1 tin tomatoes - mashed
200g Swiss chard (mature spinach or large bok choy) 
400g tin cannelloni beans – drained and rinsed
Thin slices of bread, 2-3 days old
Parmesan cheese – grated
Sea salt
Black pepper
 
Method
Heat the cayenne pepper with enough olive oil in a large saucepan.
When it is hot, reduce to medium heat and add the diced onion, 
carrots and celery and fry until golden.
Add the cabbage and kale and stir until wilted.
Then add the courgettes and potatoes.
Stir again and after 5 minutes add the tomatoes and mix well.
After 5 minutes add the Swiss chard and 
half the cannelloni beans and mix well.
Add enough hot water to cover the ingredients and the soup is liquid.
Season with salt and pepper. Put lid on and cook for 1 ½ hours, 
stirring occasionally.
15 minutes before the end of cooking, add the rest of the cannelloni beans 
and keep simmering.
 
To serve
When the soup is ready prepare layers in a bowl, 
repeating the sequence 2 or 3 times.
Sequence: start with a layer of soup, then a layer of bread and 
finally a handful of Parmesan cheese, repeat. 
Serve in bowls with extra olive oil and pepper on top.
Optional: top with slices of spring onion.
The soup is wonderful if re-cooked the following day in a 
fry pan with olive oil leaving it to make a little crust on the bottom.
 
Cook's Note: Great if you have slightly stale loaf of bread