Italian Cabbage Soup

Name: Italian Cabbage Soup
Ingredients: 3 tbsp olive oil; 1 medium onion, diced; 1 clove garlic, finely chopped; 375 g celery, diced; 600 g cabbage, cut into strips; 1.2 litre beef stock; 250 g cherry tomatoes, halved; 300 g courgette, diced; 20 g pine nuts; 4 tsp pesto; 1 bunch basil, torn

11 ingredients

3 steps

Ingredients

3 tbsp olive oil
1 medium onion, diced
1 clove garlic, finely chopped
375 g celery, diced
600 g cabbage, cut into strips
1.2 litre beef stock
250 g cherry tomatoes, halved
300 g courgette, diced
20 g pine nuts
4 tsp pesto
1 bunch basil, torn

Directions

1

Heat the olive oil in a large saucepan and cook the onion and garlic until soft. Add the celery and cabbage and season. Pour in the stock, bring to a boil, cover and cook for about 10 minutes.
2

Add the cherry tomatoes and zucchini and cook for an additional 5-10 minutes. Meanwhile, toast the pine nuts in a dry frying pan until golden brown, then remove and set aside to cool.
3

Serve the soup in deep bowls with a dab of pesto. Garnish with toasted pine nuts and basil.