Cabbage Minestrone

Ingredients

• 1 onion
• 1 Garlic clove
• 150 g cabbage
• 1 stalk Celery
• 0.5 stalk leek
• 0.5 Zucchini
• 1 Carrot
• 200 g waxy potatoes
• 100 g canned borlotti beans (drained weight)
• 80 g pancetta
• 2 tbsp olive oil
• 200 g passata tomato puree
• 800 ml vegetable broth
• 3 tomatoes
• 1 pinch saffron strands
• 1 pinch dried oregano
• Salt
• black pepper (freshly ground)
• 1 tbsp freshly chopped parsley
• 40 g freshly grated Parmesan

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, trim and cut the cabbage into small pieces or diamonds. Wash, trim or peel the celery, leek, zucchini, carrot and potatoes, then cut them into diamonds as well. Rinse the beans and drain thoroughly. Dice the pancetta and sauté it in a large pot with hot oil. Add the onion and garlic cubes, cook until translucent, then add the vegetables except for leek and zucchini. Stir in the beans, pour in the passata tomato puree and vegetable broth, bring to a boil and simmer gently for about 15 minutes.

2. 2.

   Cook the tomatoes briefly, shock them in cold water, peel, halve or quarter, seed and dice them small.

3. 3.

   Add the leek, zucchini, diced tomatoes, saffron and oregano to the soup, season with salt and pepper, and let it cook gently for another 5–10 minutes.

4. 4.

   Finally sprinkle parsley over the soup, taste and serve on bowls. Sprinkle Parmesan before serving.