Meals and Courses

  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • ½ fennel bulb, trimmed and thinly sliced
  • 2 garlic cloves, peeled
  • 150 ml (¼ pint) dry white wine
  • 400 g (13 oz) can chopped tomatoes
  • 1.2 litres (2 pints) vegetable stock
  • 1 potato, peeled and diced
  • ½ x 400 g (13 oz) can cannellini beans, drained and rinsed
  • 200 g (7 oz) cavolo nero (Italian black cabbage) or Savoy cabbage, shredded
  • 75 g (3 oz) dried small pasta shapes
  • salt and black pepper
  • Classic Basil Pesto, to serve (optional, see page 158)

Heat the oil in a large, heavy-based saucepan over a low heat. Add the onion, carrots, celery, fennel and garlic cloves to the pan and cook, stirring occasionally, for 10 minutes. Add the wine and boil rapidly for 2 minutes. Stir in the tomatoes and stock and bring the mixture to the boil, then reduce the heat and simmer gently for 10 minutes.

Add the potato, beans and cabbage, season with salt and pepper and cook for a further 20 minutes until all the vegetables are very tender.

Add the pasta to the soup and cook, stirring frequently, until al dente. Adjust the seasoning and serve with a generous dollop of Classic Basil Pesto (see page 158), if liked.

Like This? Try These
More on Food