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.