Green Soup

Serves 4
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Directions

  1. 1Preheat oven to 180°C.
  2. 2Preheat oven to 180°C.
  3. 3Preheat oven to 180°C.
  4. 4Bring a large pot to medium high heat and drizzle with olive oil.
  5. 5Bring a large pot to medium high heat and drizzle with olive oil.
  6. 6Bring a large pot to medium high heat and drizzle with olive oil.
  7. 7Add the onions and celery and cook for 3 minutes until translucent and soft.
  8. 8Add the onions and celery and cook for 3 minutes until translucent and soft.
  9. 9Add the onions and celery and cook for 3 minutes until translucent and soft.
  10. 10Add the garlic, cabbage and cook for 3 more minutes until softened.
  11. 11Add the garlic, cabbage and cook for 3 more minutes until softened.
  12. 12Add the garlic, cabbage and cook for 3 more minutes until softened.
  13. 13Pour in the stock and water, season with salt and pepper and bring to the boil.
  14. 14Pour in the stock and water, season with salt and pepper and bring to the boil.
  15. 15Pour in the stock and water, season with salt and pepper and bring to the boil.
  16. 16Add the ditalini pasta and cook for 9 mins, stirring occasionally.
  17. 17Add the ditalini pasta and cook for 9 mins, stirring occasionally.
  18. 18Add the ditalini pasta and cook for 9 mins, stirring occasionally.
  19. 19Place the garlic bread into the oven and cook for 10 minutes or until golden.
  20. 20Place the garlic bread into the oven and cook for 10 minutes or until golden.
  21. 21Place the garlic bread into the oven and cook for 10 minutes or until golden.
  22. 22Once the pasta is cooked, add the pesto, beans and kale. Stir and bring to the boil. Cook for two minutes and remove from heat.
  23. 23Once the pasta is cooked, add the pesto, beans and kale. Stir and bring to the boil. Cook for two minutes and remove from heat.
  24. 24Once the pasta is cooked, add the pesto, beans and kale. Stir and bring to the boil. Cook for two minutes and remove from heat.
  25. 25Serve with garlic bread, freshly grated parmesan and a squeeze of lemon juice.
  26. 26Serve with garlic bread, freshly grated parmesan and a squeeze of lemon juice.
  27. 27Serve with garlic bread, freshly grated parmesan and a squeeze of lemon juice.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 brown onion, chopped
  • 1 brown onion, chopped
  • 1 brown onion, chopped
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 4 celery sticks, diced
  • 4 celery sticks, diced
  • 4 celery sticks, diced
  • 2 cups cabbage, sliced
  • 2 cups cabbage, sliced
  • 2 cups cabbage, sliced
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 1 L chicken stock
  • 1 L chicken stock
  • 1 L chicken stock
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • 1 cup ditalini pasta
  • 1 cup ditalini pasta
  • 1 cup ditalini pasta
  • 1 garlic bread
  • 1 garlic bread
  • 1 garlic bread
  • 4 tbsp pesto
  • 4 tbsp pesto
  • 4 tbsp pesto
  • 1 can cannellini beans, drained
  • 1 can cannellini beans, drained
  • 1 can cannellini beans, drained
  • 2 cups Tuscan kale, finely sliced
  • 2 cups Tuscan kale, finely sliced
  • 2 cups Tuscan kale, finely sliced
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 4 tbsp parmesan cheese
  • 4 tbsp parmesan cheese
  • 4 tbsp parmesan cheese

Equipment

potoven