Cabbage Soup

• olive oil↗2 tbsp tbsp
• large onion↗1

  finely chopped

• celery stalks↗2

  finely chopped

• large carrot↗1

  finely chopped

• smoked pancetta↗70g g

  diced (optional)

• large savoy cabbage↗1

  shredded

• fatty garlic cloves↗2

  pressed

• sweet smoked paprika↗1 heaped tsp tsp
• finely chopped rosemary1 tbsp tbsp
• chopped tomatoes↗1 x 400g can g
• hot vegetable stock↗1.7l l
• chickpeas↗1 x 400g can g

  drained and rinsed

• parmesan shavings

  (or vegetarian alternative), for serving (optional)

• crusty bread↗

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a saucepan over low heat. Add the onion, celery and carrot, together with a generous pinch of salt, and sauté gently for 15 minutes, or until the vegetables begin to soften. If using pancetta, add it to the pan, increase the heat and fry for a few more minutes until golden‑brown. Add the cabbage and sauté for 5 minutes, then stir in the garlic, paprika and rosemary and cook for another 1 minute.

2. 2

   Pour the chopped tomatoes and stock into the saucepan. Bring to a gentle boil, then simmer uncovered for 30 minutes, adding the chickpeas during the last 10 minutes. Season generously with salt and black pepper.

3. 3

   Ladle the soup into six deep bowls. Serve with parmesan shavings and crusty bread, if desired.