Avia’s Bean Soup

Avias Bean Soup (1)

My five year old granddaughter is visiting for a few days and so I am busy preparing some of her favourites:

ricotta gnocchi, riche quiches, banana muffins and Avia’s Bean Soup.

The better prepared my meals are, the more time I have with my granddaughter.

Avia’s Bean Soup


2 tablespoons olive oil

1/2 medium onion, finely chopped

1 leek, finely sliced

2 cloves garlic, crushed

2 carrots, finely chopped

2 sticks celery, finely chopped

¼ cup tomato paste

200 g speck, finely sliced

2 chorizo, sliced

6 cups chicken stock

1 – 2 cups water

1 x 420 g cans cannellini beans, drained

100 g sweet potato, finely diced or shredded

200 g green cabbage, finely shredded

Salt and pepper to taste


Heat oil in a large stockpot.  Add onion, garlic, carrots, celery, leek and sweet potato.  Cook, stirring occasionally for about 5 minutes.

Add paste and stir for 1 minute.

Add speck, chorizo, stock and enough water to cover the ingredients.

Bring to boil, cover and simmer stirring occasionally for about 1 hour 45 minutes.

Add  beans and cabbage.  Cook stirring for about 5 minutes or until cabbage is wilted.

Season with salt and pepper.

Serve with crusty gluten free bread.

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