Chunky Winter Vegetable And Bean Soup

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Serves: 4

This recipe is from "Buonissimo! Tasty and Easy Italian Food for Every Occasion" by Gino D'Acampo (Kyle Books, $19.95).

• Ingredients:

6 tablespoons extra-virgin olive oil, plus extra for drizzling

1 onion, roughly chopped

2 carrots, peeled and cut into ¾-inch chunks

2 turnips, cut into chunks

2 celery stalks, roughly chopped

5 ounces savoy cabbage, roughly chopped

1 bay leaf

5 cups vegetable stock

14 ounces canned cannellini beans, drained

5 ounces, prepared weight, winter squash, in ¾-inch cubes

¼ cup roughly chopped flat-leaf parsley

4 slices rustic country bread

1 garlic clove, cut in half

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

• Instructions:

Heat the olive oil in a large saucepan and cook the onion, carrots, turnips, celery, cabbage and bay leaf until they start to turn golden, stirring occasionally. Pour in the vegetable stock and gently simmer for 30 minutes or until vegetables are soft. Stir occasionally. Add the beans and the squash, and season with salt and pepper. Continue to cook for 15 minutes. Once ready, stir in the parsley and allow to rest for three minutes.

Meanwhile, place the bread on a hot grill pan and cook for about two minutes on each side, until golden and crisp. Immediately rub with the cut garlic clove and drizzle with some extra-virgin olive oil. Sprinkle with Parmesan and serve.