3 tablespoons olive oil
2 small onions, chopped
2 celery stalks, chopped
4 small carrots, chopped
2 large potatoes, diced
2 leeks, sliced
2 garlic cloves, crushed
100 g green beans
100 g shelled green peas
1 ,75 litres (7 cups) vegetable stock
150 g cabbage
6 slices ciabatta bread crusts removed
1 garlic clove, cut in half
35 g (1/3 cup) grated Parmesan cheese
drizzle of extra virgin olive oil
Heat the olive oil in a large saucepan and add the onion, celery, carrot, potato, leek and crushed garlic.
Cook over low heat for 5-6 minutes, or until the vegetables are softened but not browned. Season, add 375 ml (11/2 cups) water and bring to the boil. Reduce to low heat and simmer for 30 minutes.
Slice the beans diagonally and add to the pan. Add the peas and stock and simmer for a further 30 minutes. Finely shred the cabbage and slice the asparagus diagonally. Add both to the pan and simmer for a further 5 minutes.
Toast the bread and, while still hot, rub on both sides with the cut edge of the halved garlic clove.
Stir the Parmesan into the soup and taste for seasoning.
Place a slice of toast in the bottom:each bowl and ladle the soup over the top. Drizzle with a little olive oil and serve at once.