Cooking time: 2 3/4 hours
ingredients
serves 4
3 tablespoons olive oil
4 garlic cloves, chopped
2 large onions, coarsely chopped
2 leeks, white part only, chopped
2 celery stalks, trimmed and chopped
1/2 pound tomatoes, blanched, peeled and chopped
1 large red (bell) pepper, white pith removed, seeded and cut into strips
5 cups water
1 small cabbage, outer leaves removed and shredded
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
4 slices of brown bread
2 garlic cloves, crushed
2 tablespoons olive oil
method
1. This substantial vegetable soup, from the island of Minorca in the Mediterranean, has bread as its base. It makes a meal in its self—perhaps a Saturday lunch.
2. In a large saucepan, heat the oil over moderate heat. Add the garlic and fry it, stirring constantly, for 2 - 3 minutes.
3. Add the onions, leeks and celery. Fry, stirring occasionally, for 5 - 7 minutes, or until the onions are soft and translucent but not brown.
4. Add the tomatoes and the red pepper and cook, stirring occasionally, for a further 15 minutes.
5. Add the water, increase the heat to high and bring the mixture to the boil, stirring constantly.
6. Add the cabbage, thyme, bay leaf, salt and pepper. Cover the pan and simmer the soup for 2 hours.
7. Spread the slices of bread with the garlic and oil mixed. Place the bread in a warmed large soup tureen, or in individual soup bowls.
8. Pour the soup over the bread and serve immediately.
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