Summary

Ingredients

• 2 tablespoon olive oil
• 1 large onion (s), chopped
• 2 medium carrot (s), thinly sliced
• 2 turnip (s), quartered or eighth depending on size and cut into thin slices
• 3 cloves garlic, crushed and roughly chopped
• 350 g white cabbae, sliced
• 2 tablespoon parsley, fresh, finely chopped
• 1 tablespoon tarragon, dried
• 2 cans beans, white, thick, 400 g each
• 1 tablespoon tomato paste
• 4 canned tomato (s), chopped
• 2 liters vegetable stock
• 1 teaspoon peppercorns, green, pickled
• Salt (hickory)
• sea-salt
• Pepper, black, freshly ground
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoon parsley, for garnish
• 100 g cheese, rated, e.. Parmesan or medieval Gouda, dependin on your taste

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Instructions

1. Heat the oil in a saucepan and cook the onion covered for about 5 minutes until translucent. Then add the carrots, turnips, tomato paste and garlic and cook for another 3 minutes. Add the cabbage, parsley, tarragon, green peppercorns and tomatoes to the vegetables, pour over the vegetable stock and bring to the boil. Cover and simmer for about 25 minutes, until the vegetables are cooked through. Add the beans 10 minutes before the end. Season to taste with salt, if necessary a little hickory salt, pepper and lemon juice.
2. Arrange the soup in deep plates, sprinkle with the chopped parsley and serve separately with the grated cheese.
3. The soup is tastiest when it has been able to sit through for a day - so you can prepare it well.