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Tuscan Bean Soup

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soups nut free vegetarian lunch italian


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1 tbsp extra virgin olive oil , (approx)

1 large leek , (white and light green parts only), diced

1 potato , peeled and diced

2 cloves garlic , sliced

4 cups vegetable broth

3 cups shredded savoy cabbage

1 can (14 oz/398 mL) white kidney beans , drained

1 tbsp minced fresh oregano , (approx)

1/4 tsp salt

1/4 tsp pepper

Grated parmesan cheese

1/2 baguette

2 tbsp extra-virgin olive oil

1 large clove garlic , halved

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