Tuscan Cabbage Soup
I can eat soup at any time and a cabbage soup is a great way to tart up a vegetable that can taste quite bland. 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 a loaf of 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 sizzled some mustard and cumin seeds in a bit of oil, added a sliced green chili and some garlic and added the spices to the leftover veg. Served it with rice it gave me another meal with hardly any extra work.
- 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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