Italian pointed cabbage soup

Name: Italian pointed cabbage soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small head pointed cabbage (600 g); 375 g Celery; 2 (300 g) small zucchini; 250 g cherry tomatoes; 1 medium onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1,2 l clear beef stock (instant); 20 g Pine nuts; 1 Pot of fresh basil; 4 TSP finished pesto from the glass; 4 black olives

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small head pointed cabbage (600 g)
375 g Celery
2 (300 g) small zucchini
250 g cherry tomatoes
1 medium onion
1 Garlic clove
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1,2 l clear beef stock (instant)
20 g Pine nuts
1 Pot of fresh basil
4 TSP finished pesto from the glass
4 black olives

Directions

1
Clean, wash and drain the pointed cabbage, celery and zucchini. Cut pointed cabbage into coarse strips, celery into pieces and zucchini into thick slices. Wash, drain and halve the cherry tomatoes.
2
Peel onion and garlic. Dice onion, press garlic through a garlic press. Heat the olive oil in a large pot, fry the onion and garlic until transparent. Add celery and pointed cabbage and season with salt and pepper.
3
Deglaze with broth, bring to the boil, cover and cook for about 10 minutes. Add cherry tomatoes and zucchini and cook for another 5-10 minutes. In the meantime roast pine nuts in a pan without fat, take them out immediately and let them cool down.
4
Wash the basil, dab dry and roughly cut the leaves into strips, except for a little to garnish. Season the finished soup with salt and pepper again and serve in deep plates. Place a blob of pesto and an olive on each soup plate and sprinkle with pine nuts and basil.
5
Serve garnished with basil.