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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Taken from 'Soups and Starters' cook book Ingredients:
25 g butter |
3 tablespoons olive oil |
3 slices streaky bacon |
1 large onion, peeled |
1 garlic clove, peeled |
1 celery rib, trimmed |
2 carrots, peeled |
400 g tomatoes, chopped (can) |
1 1/8 liters chicken stock |
175 g green cabbage, finely shredded |
50 g french beans, trimmed and halved |
3 tablespoons peas, frozen (petits pois) |
50 g spaghetti, broken into short pieces |
salt & freshly ground black pepper |
cheese, shavings, to garnish (parmesan) |
bread, crusty, to serve |
Directions:
1. Heat the butter and olive oil together in a large saucepan. Chop the bacon and add to the saucepan. Cook for 3-4 miutes then remove with a slotted spoon and reserve.
2. Finely chop the onion, garlic, celery and carrots and add to the saucepan, one ingredient at a time, stirring well after each addition. Cover and cook gently for 8-10 minutes until the vegetables are softened.
3. Add the chopped tomatoes, with their juice and the stock, bring to the boil, then cover the saucepan with a lid, reduce the heat and simmer gently for about 20 minutes.
4. Stir in the cabbage, beans, peas and spaghetti pieces. Cover and simmer for a furher 20 minutes or until all the ingredients are tender. Season to taste with salt and pepper.
5. Return the cooked bacon to the saucepan and bring the soup to the boil. Serve the soup immediately with parmesan cheese shavings, sprinkled on the top and plenty of crusty bread to accompany it.
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