CHEAT LIKE A PRO WITH PRUE
Dame Prue Leith has a confession: cheating in the kitchen is fine. Here, from her latest book, Life’s Too Short to Stuff a Mushroom, she serves up flavoursome dishes without the fuss
RIBOLLITA SOUP
Serves
4-6
Takes
Around 50 minutes
INGREDIENTS
• 2 tbsp olive oil
• 1 onion, peeled and finely chopped
• 2 cloves garlic, crushed
• 1 large carrot, finely diced
• 2 celery sticks, finely diced
• 1 leek, halved vertically down the middle and finely sliced
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin cannellini beans, drained and rinsed
• 1/2 small head of Savoy cabbage, chopped
• 1/2 bunch of kale, finely chopped
• Salt and black pepper
• 1ltr/13/4pt vegetable or chicken stock
• A chunk of Parmesan rind, if available
• 2-3 slices of stale bread, cut into 2.5cm/1in cubes
• Parmesan, grated, to serve
1.
Heat the olive oil in a large saucepan on a medium heat. Add the chopped onion and crushed garlic and sauté for 6-8 minutes, until soft and translucent.
2.
Add the carrot, celery and leek, then fry for 5 minutes, until the vegetables have softened.