This classic soup is perfect for a cold day. Hearty and filling, you can also use different veggies depending on what you have in your fridge. This is a base recipe so feel free to add a pinch of cayenne pepper or fresh herbs to add a different dimension.
Ingredients, serves 4
1 garlic clove, sliced
1 onion, diced
2 bay leaves
2 sticks of celery, chopped into rough 1cm pieces
2 carrots, chopped into rough 1cm pieces
1 can of chopped tomatoes
1 vegetable stock cube
1 can of white beans
100 grams of small pasta
A quarter of a green cabbage, shredded.
Heat 1 tablespoon of oil in a thick bottomed pan. Add the garlic, onion and bay leaves and fry on a low heat for 5 minutes.
Add the celery and carrots and cook for 10 minutes, stirring regularly.
Add the can of tomatoes, stock cube, 800ml of water and can of beans along with the liquid. Bring up to a simmer and then add the pasta and cabbage.
Simmer for 10 minutes, until the pasta is cooked and then season to taste with salt and pepper before serving. Everyone loves this soup, it was even a hit with the kids!