- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 celery sticks, finely chopped
- 1 large carrot, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 70g smoked pancetta, diced (optional)
Pancetta is Italian cured pork belly – the equivalent of streaky bacon. It has a deep, strong,…
- 1 large Savoy cabbage, shredded
- 2 fat garlic cloves, crushed
- 1 heaped tsp sweet smoked paprika
- 1 tbsp finely chopped rosemary
Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 x 400g can chopped tomatoes
- 1.7l hot vegetable stock
- 1 x 400g can chickpeas, drained and rinsed
- shaved parmesan (or vegetarian alternative), to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- crusty bread, to serve (optional)
Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you’re using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.