Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It’s delicious on its own or served with a hunk of crusty, buttered bread
Prep:20 mins
Serves 6
2 tbsp olive oil1 large onion, finely chopped2 celery sticks, finely chopped1 large carrot, finely chopped70g smoked pancetta, diced (optional)1 large Savoy cabbage, shredded2 fat garlic cloves, crushed1 heaped tsp sweet smoked paprika1 tbsp finely chopped rosemary1 x 400g can chopped tomatoes1.7l hot vegetable stock1 x 400g can chickpeas, drained and rinsedshaved parmesan (or vegetarian alternative), to serve (optional)crusty bread, to serve (optional)
STEP 1Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you’re using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.STEP 2Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.STEP 3Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.
