A simple soup loaded with green vegetables to keep you warm this autumn.
Author:Renee Rendall
Prep Time:10
Cook Time:45
Total Time:55 minutes
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Ingredients
UnitsScale
2 tablespoons olive oil
1 leek, clean, halved lengthwise and thinly sliced
1 zucchini, peeled, quartered lengthwise, and chopped
about 225grams of white cabbage, shredded
50-75grams green beans, with the ends trimmed then chopped in half
1liter vegetable stock
100grams small shaped pasta
1 tablespoon vermouth
Salt and pepper to taste
Parmesan, crisp or not, to serve, optional
Instructions
In a large pot over medium heat, warm your oil, then add the leek and zucchini, give it an occasional stir. Let this cook for about 5 minutes to soften up a bit.
Next add in the cabbage and green beans and cook for another five minutes. Your cabbage will shrink down to a manageable size. Don't worry.
Add the stock to your pot and allow it to come to a boil. Turn down the heat to a simmer, put a lid on your pot, and let it simmer for 20 minutes.
Uncover the pot, nudge the heat up some so your soup comes back to a boil, then add the pasta and cook it for about 10 minutes.
Once the pasta is cooked, add the vermouth. Turn your heat off, add salt and pepper to taste, and allow the soup to cool for about 10 minutes.
Serve with a sprinkling of parmesan cheese or some deceptively fancy parmesan crisps.