Spring minestrone soup with Tomato and savory Cabbage
Ingredients:
- 400g tinned chopped Tomatoes
- 2 large Onions, finely chopped
- 1 Leek, halved length way and thinly sliced
- 250g Potatoes, peeled and finely chopped
- 3 sticks Celery, finely chopped
- 150g savoy Cabbage
- 2 litres Beef stoke/ Vegetable stoke
- Salt and Pepper
- 2 tbsp Green Basil pesto
- 40g Butter
- 3 tbsp Olive oil
Method:
- Fry onions, leek and potatoes in a large pan for 5 minutes, then add celery and cook for another 5 minutes. Stir occasionally.
- Meanwhile cut the half cabbage in quarters. discard the central stalk from the leaves across the wedge shape in short shreds.
- Pour stock and can of tomatoes into the pan with the cabbage and Bring to the boil.
- Season with salt and pepper and gently simmer for about 30 minutes.
- Add pesto for the last 5 minutes.
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