Cabbage Soup

🧾 Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 celery sticks, chopped
• 1 large carrot, chopped
• 70g smoked pancetta (optional)
• 1 large savoy cabbage, shredded
• 2 garlic cloves, minced
• 1 tsp sweet smoked paprika
• 1 tbsp chopped rosemary
• 1 can (400g) chopped tomatoes
• 1.7 liters hot vegetable stock
• 1 can (400g) chickpeas, drained
• Salt and black pepper to taste
• Shaved parmesan and crusty bread (optional for serving)

👩‍🍳 Instructions

1. Sauté the base: Heat olive oil in a large pot over low heat. Add onion, celery, and carrot with a pinch of salt. Cook gently for 15 minutes until softened.
2. Add pancetta (if using): Increase heat and fry until golden.
3. Add cabbage: Stir in and cook for 5 minutes.
4. Spice it up: Add garlic, paprika, and rosemary. Cook for 1 minute.
5. Simmer: Pour in tomatoes and stock. Simmer uncovered for 30 minutes. Add chickpeas during the last 10 minutes.
6. Season and serve: Adjust salt and pepper. Ladle into bowls and top with parmesan and bread if desired.