Italian Cabbage Soup - cooking recipe

Ingredients

3 tbsp olive oil
1 medium onion, diced
1 clove garlic, finely chopped
375 g celery, diced
600 g cabbage, cut into strips
1.2 litre beef stock
250 g cherry tomatoes, halved
300 g courgette, diced
20 g pine nuts
4 tsp pesto
1 bunch basil, torn

Preparation

Heat the olive oil in a large saucepan and cook the onion and garlic until soft. Add the celery and cabbage and season. Pour in the stock, bring to a boil, cover and cook for about 10 minutes.
Add the cherry tomatoes and zucchini and cook for an additional 5-10 minutes. Meanwhile, toast the pine nuts in a dry frying pan until golden brown, then remove and set aside to cool.
Serve the soup in deep bowls with a dab of pesto. Garnish with toasted pine nuts and basil.