Tuscan Cabbage Soup
I can eat soup at any time and this was a lovely one to use up one of the baby cabbages that I harvested this week. Soups are really flexible so you could replace the cabbage with kale or spinach, and the cannelli beans with any other type you have on hand.
Paprika is an important part of this dish, so don't leave it out. Rosemary compliments it perfectly and gives a Mediterranean aroma, as well as the amazing flavour.
I love to serve soup with bread, so why not make this this Yarrow Bread? And to make the meal even more substantial, add a Daisy Tabbouleh Salad
I picked a lot of baby cabbages this weekend and was looking for a way to cook them. Soup is always a winner and I had frozen tomato sauce in the freezer which made it even easier. I like flavours to really mingle, so I cooked it a lot longer than the recipe said. This obviously made it thicker, so when I dished up the soup, using all the liquidy part, there was a lot of veg left over.
The next day I added a bit of chili to the left over veg and served it with rice. Two meals in one!
I prefer vegetables in soup to be soft, but if you like a bit more crunch, simply cook the soup for less time after you add the cabbage
- 1 Baby cabbage - or half full size
- 1 Red pepper
- 1 tin Cannelli beans (or butter beans)
- 1 Red onion
- 1 Tbsp Olive oil
- 1 Clove Garlic
- 4 Tbsp Tomato puree
- 1 litre Vegetable stock
- 2 sprigs Fresh rosemary
- 1 tsp Paprika (smoked if you have)
- Parmesan cheese to serve (optional)
- Chop the red onion and red pepper
- Cook them slowly with the olive oil, until they are soft
- Add the garlic, paprika and rosemary, stir and cook for another minute
- Add the tomato paste, stock and beans, cook covered, at a simmer for 45 minutes
- Slice the cabbage thinly and add to the soup.
- Replace the lid and cook for another 15 minutes, or until the cabbage is soft
- Season with salt and pepper and sprinkle with a bit of Parmesan cheese to serve
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