This week we are making a really hearty and warming soup which when accompanied by freshly baked bread is a quick inexpensive evening meal and a terrific way to get your family to eat cabbage.
Cabbage is a great value for money vegetable which will keep for a long time in the fridge making it a super fresh vegetable choice.
This recipe usually uses olive oil and I do understand that this can seem like an expensive choice so sunflower/vegetable oil is an able substitute, however do remember if you can stretch to olive oil it does last for a very long time and there are always offers available.
Cabbage Bacon & Pasta Soup
- 2 cloves of garlic or 2tsps of garlic granules
- 300 g white cabbage cut into thin strips
- 1tbsp olive oil
- 8 rashers smoked streaky bacon diced or pkt smoked lardons
- 150 g small pasta shells, macaroni or a pasta of your choice
- Black pepper
- 1 1/2 litres boiling water
- 2 chicken/vegetable stock cubes, crumbled.
- Heat the oil and fry the bacon for a few minutes, add the cabbage and garlic and further fry until you feel the cabbage is well coated.
- Add the boiling water and crushed stock cubes, stirring until the stock has dissolved. Add pepper to taste.
- Simmer on a low heat for 15 mins
- Add the pasta, bring back to the boil and simmer for a further 15 mins until both the cabbage and the pasta are soft
- If the soup looks colourless to the eye, sprinkle a little grated coloured Chedder cheese over the top and allow to melt. Serve with buttered bread.
If you have some soup left but not enough to go round add a tin of tomatoes some oregano and re-heat for lunch. Use gluten free pasta for a gluten free option. Enjoy
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