Italian Cabbage Soup

• 3 tbsp olive oil
• 1 medium onion, diced
• 1 clove garlic, finely chopped
• 375 g celery, diced
• 600 g cabbage, cut into strips
• 1.2 litre beef stock
• 250 g cherry tomatoes, halved
• 300 g courgette, diced
• 20 g pine nuts
• 4 tsp pesto
• 1 bunch basil, torn

1. Heat the olive oil in a large saucepan and cook the onion and garlic until soft. Add the celery and cabbage and season. Pour in the stock, bring to a boil, cover and cook for about 10 minutes.
2. Add the cherry tomatoes and zucchini and cook for an additional 5-10 minutes. Meanwhile, toast the pine nuts in a dry frying pan until golden brown, then remove and set aside to cool.
3. Serve the soup in deep bowls with a dab of pesto. Garnish with toasted pine nuts and basil.

olive oil, onion, clove garlic, celery, cabbage, beef stock, cherry tomatoes, courgette, nuts, pesto, basil

Taken from recipes-plus.com/api/v2.0/recipes/16349 (may not work)