The very cosiest of bowls to warm up a weekend or see you through a grisly desk lunch.
My children love the combination of the very comforting pasta base and the quantity of veg that you can pile into this makes us all feel satisfied with our lot.
Add spice, chimichurri, chilli as you fancy, this is a pesto and parmesan covered Italian delight that we all love with large slices of buttered bread swiped through it.
- 2 tbsp olive oil
- 1 onion, sliced
- 2 celery sticks, finely chopped
- 1 large carrot, diced
- 2 garlic cloves, minced
- 1 inch ginger root, peeled (use a spoon) and minced
- 1 courgette, diced
- ¼ savoy cabbage thinly sliced (do switch out for cavolo nero or kale as you prefer)
- 500 ml chicken or vegetable stock / broth (homemade is best for flavour)
- 1 tsp sea salt flakes
- Ground Pepper
- 300g mini pasta pieces (orzo, datterini, mini stars or similar)
- Pesto to serve (recipe here is df and delicious)
- 100g parmesan, grated
- Freshly chopped parsley
Place the first 6 ingredients (up to the ginger) into a large, heavy-bottomed saucepan and soften gently on low heat for 5 minutes.
Add the courgetti, salt and pepper and turn the heat up slightly, to cook until all the vegetables are softening but not browned.
Pour over the stock and bring to a simmer.
Meanwhile cook the pasta according to instructions (I cook this separately so I can use gluten free for me and regular for the rest) and remove a minute before cooking time is up. Drain and leave to one side.
Add the cabbage to the soup pot, and bubble for a few minutes until soft. Add the pasta and serve immediately.
Pour into bowls, adding fresh parsley, a dollop of pesto and a sprinkling (major covering) of parmesan.
Stores brilliantly for a few days and freezes a dream.