This is a great winter soup to use up the Lancashire cabbages and if you have a salad box the fennel added in with the onion would add a great depth of flavour! You could also add some kale in with the cabbage at the end.
- 1 tin of tomatoes
- 30ml extra-virgin olive oil
- 2 onions chopped
- 2 carrots, peeled and chopped
- 1/2 small butternut squash, peeled and cut into 1/2-inch pieces
- Salt and freshly ground pepper
- 2 teaspoons tomato paste
- 1 piece (2 inches)
- Parmesan rind (optional)
- 1/2 white cabbage, cut into 1/2-inch pieces
- 150g rice or pasta
Heat oil in a large pot over medium. Add both onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in carrots, squash; season with salt and pepper and cook, stirring occasionally, until beginning to soften, 8 to 10 minutes. Add tomato; cook, stirring, 1 minute.
Stir in chopped tomatoes, Parmesan rind, cabbage, 2 teaspoons salt, and 8 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until vegetables are tender.
Meanwhile, cook pasta in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain. To serve, spoon a small amount of pasta into serving bowls, ladle hot soup over, and top with herbs and a drizzle of oil.