Tuesday, December 17, 2013

Ministrone-style Cabbage Soup

I had a very old carton of passata (thickened tomato sauce), well past its date. But smelling and tasting it, I decided it was fine. So I used it for a soup:

I sauteed chopped onion in olive oil, added a big chopped clove of garlic.
Then I added half a thinly sliced leafy cabbage, and sauteed a little longer.
In with the passata and enough water to give it a soup consistency.
Sprinkled in a pinch of red pepper for the kick. 
I also added a bay leaf and some sage leaves, just because I have them in the garden.
Allowed to simmer until done, but the cabbage still had a bite.
Added chopped black olives and a can of rinsed white beans.
Heated everything through and checked the seasoning.
Added black pepper and salt as needed.
Served the soup with chopped parsley and grated cheese.

Who would have thought that a boring cabbage could create such a feast!

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