1 medium onion, chopped
3 celery stalks, chopped
1 tbsp olive oil
2 garlic cloves, crushed or finely chopped
1 leeks, chopped
2 carrots, peeled and chopped
1 tbsp fresh rosemary, chopped
3 bay leaves
1 (14oz) can chopped tomatoes, drained
Hot vegetable low salt stock (or you can use chicken stock)
100g (4 oz) cabbage, shredded
1 small (3 oz) zucchini, chopped
Small shelled pasta (or can be substituted for rice)
Salt and pepper to taste
Fresh Parmesan cheese, grated -1/2 tbsp per soup bowl.
3 tbsp fresh basil, torn into rough pieces
Heat a large stock pot over medium-low heat saute the onions and celery in olive oil until onions are translucent. Covering the pot with a lid helps to cook more quickly.
Then add the garlic, leek, carrots, rosemary, bay leaves and saute for a few minutes until tender.
Add the chopped tomatoes and cook for further1-2 minutes.
Add the stock, cabbage and zucchini to the soup so that it stays lightly crisp and doesn’t get mushy by overcooking, slowly bring it to the boil.
Add pasta and simmer until pasta is cooked for a further 5-10minutes, it is important not to over cook just to allow the flavours to combine.
Take out the bay leaves, add salt and ground pepper to taste.
Finally serve in warm bowls garnished with the fresh basil and parmesan cheese.
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