Red kidney beans & Savoy cabbage soup

I really like this soup. The beans give it a smooth texture to the base of the soup which contrasts with the cabbage strips. The flavour is amazing. It's extremely filling. It's very healthy. 

There really is no reason not to eat it!

Serves: 10 persons.

Ingredients:

• 200g dried red kidney beans
• 1 large onion (250g), peeled and chopped
• 2 garlic cloves, chopped
• 500g carrots, skin on and chopped
• 400g potatoes, peeled and chopped
• 1-1.5 litres of water
• 300g Savoy cabbage
• olive oil
• salt & pepper to taste

Method:

1. Soak the beans overnight and then pressure cook them. 200g dried beans yields 480g cooked beans. If using a 400g can of cooked beans, either adjust the quantities or use the same quantities but the flavour of the beans will be slightly diluted.
2. Fry the onion and garlic in olive oil.
   
   
   
   
   
   
3. Prepare the cabbage. I cut the hard piece of the stalk out and reserve. Next I cut each leave in 3 pieces, stack them and then cut strips.
   
   
   
   
   
   
   
   
   
4. Add the carrots, potatoes, beans, cabbage stalks and water and let it cook until all vegetables are tender, about 15 min.
   
   
   
   
   
   
5. Blitz the soup with a handheld blender. The soup base will be quite thick and I like it that way but if you prefer, add more water.
   
   
   
6. Add the cabbage strips and let it cook until tender, about 15 min. Stir often as the soup being so thick tends to catch to the bottom of the pan.
   
   
   
   
   
   
7. Add salt & pepper to taste.