Squash and Cabbage Stew

I had half of a banana squash and a half head of cabbage in the fridge that needed to be used, so I thought this recipe would do the trick. It's definitely one of those soups that tastes better when the ingredients have time to "stew" together for a while--but I'm sure you could make a quicker version out of it if you wanted. I served it with my new favorite Honey Oatmeal Bread, but any crusty bread would do the trick. Now that's a nutrient-packed meal (and a good one, to boot).

Squash and Cabbage Stew
1 Tbsp butter
2 Tbsp olive oil
1 large onion, small diced
2 carrots, diced
2 garlic cloves, minced
1/2 large winter squash (I used banana squash)
1 can petite diced tomatoes (I cut them up even smaller)
2 cups chicken stock
3 to 4 cups water
1/2 tsp dried thyme
1/4 tsp dried oregano
1 bay leaf
1 Parmesan rind
1 can white beans, rinsed and drained
1/2 head cabbage, cut into small pieces
salt and pepper to taste

Heat the butter and oil in a heavy based soup pan and add the onion and carrots. Saute until soft and translucent. Add the garlic and squash, stir well to coat each chunk and then leave to soften, stirring occasionally for about 10 mins.

Add the tomatoes, bay leaf and herbs to the pan, stir well and allow to bubble gently for a couple of minutes before adding the water or stock and the parmesan rind.

Turn up the heat and bring the pan to a gentle boil, cover the pan, putting the lid ajar so steam can escape, lower the heat and leave the pan at a gentle simmer for about 1 hour, stirring occasionally.

Add the beans and cabbage and heat to a low boil for another 10 minutes. Remove the pan from the heat, season with salt and freshly ground black pepper and leave it to rest for at least one hour. Refrigerate and then reheat when ready to eat--the soup taste better the longer it sits.

Serve with plenty of freshly grated parmesan and good crusty bread.