Warm up with this delicious bowl of soup.

Ingredients

• 1 clove of garlic
• 1 red onion
• 2 carrots
• 2 sticks of celery
• 1 courgette
• 1 small leek
• 1 large potato
• 1 x 400 g tin of cannellini beans
• 2 rashers of higher-welfare smoked streaky bacon
• olive oil
• ½ teaspoon dried oregano
• 1 fresh bay leaf
• 2 x 400 g tins of plum tomatoes
• 1 litre organic vegetable stock
• 1 large seasonal greens, such as savoy cabbage, curly kale, chard
• 100 g wholemeal pasta
• ½ a bunch of fresh basil , optional
• Parmesan cheese

Directions

1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
3. Scrub and dice the potato. Drain the cannellini beans, then set aside.
4. Finely slice the bacon.
5. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
6. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
7. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
8. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…
9. Remove and discard any tough stalks bits from the greens, then roughly chop.
10. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
11. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
12. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.
13. Try some just before the time is up to make sure you cook it perfectly.
14. Add a splash more stock or water to loosen, if needed.
15. Pick over the basil leaves (if using) and stir through.
16. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like

Recipe Source: http://www.jamieoliver.com/recipes/vegetables-recipes/minestrone-soup/

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Try a bowl of this hot cabbage soup this winter. The beans and potatoes make work as a hearty meal, or you can enjoy the soup as a side.

Ingredients:
1 
tablespoon extra virgin olive oil
1 
pinch salt
pepper, to taste
1⁄2
lb potato, skin on, cut into 1/4-inch pieces (I like the red skinned ones.)
4 
garlic cloves, chopped
1⁄2
large yellow onion, thinly sliced
5 
cups stock, can use broth (your choice)
1 1⁄2
cups white beans (precooked or canned)
1⁄2
medium sized cabbage, cored and sliced into 1/4-inch 1/4 inch ribbons
pass a good quality olive oil, for drizzling and parmesan cheese

Directions:
1. Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.

2. Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It’s ok to uncover to stir a couple of times.

3. Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.

4. Add the stock and the beans and bring the pot to simmer.

5. Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.

6. Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.

Source: http://www.food.com/recipe/rustic-cabbage-soup-356103

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