Go Back

Cabbage minestrone

If you like cabbage you'll be in seventh heaven when you eat this soup. It's made with three different types of cabbage, which are mixed with pasta, making it a hearty, filling dish for a midweek supper or weekend lunch.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 red onion
  • 200 g red cabbage
  • 100 g Savoy cabbage
  • 50 g Cavoli nero or kale
  • 1 Tbsp tomato purée
  • 50 g pasta such as macaroni, penne
  • 1 Tbsp thyme leaves
  • 1 litre vegetable stock

Method
 

  1. Shred or slice the three types of cabbage thinly - but keep them apart.
  2. Cut the onion in half, then slice thinly.
  3. Heat the oil in a large saucepan and sauté the onion for about 5 minutes. Add the red cabbage, tomato purée, thyme and stock.
  4. Bring to the boil and add the pasta.
  5. Cook for 10 minutes (covered), then add the two other sorts of cabbage .
  6. Cook for a further five minutes, then serve.