Steps
- 1
Heat the olive oil in a large saucepan and fry the onion carrots turnips celery cabbage and bay leaf for 5minutes until golden stirring occassionally.
- 2
Pour in the veg stock and simmer for twenty minutes.
- 3
Add the beans and the pumpkin season and cook for 15 minutes.
- 4
Stir in the parsley.
- 5
Preheat griddle pan toast the bread.
- 6
Rub garlic on bread serve soup in bowls.
- 7
Sprinkle with pecorino
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