Italian Pasta Broth
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 50 min.
Ready in
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- ½ white Cabbage (shredded)
- 2 white potatoes (peeled and diced)
- 2 cloves garlic cloves (minced)
- 2 large carrots (peeled and diced)
- 2 Celery (diced)
- 1 bay leaf
- 2 cups tomato passata
- 1 ½ cups Ditalini
- 4 cups vegetable stock
- 2 Tbsps Basil (finely chopped)
- ½ cup Parmesan (shaved)
- salt
- peppers
Preparation steps
1.
Heat the olive oil in a large casserole dish set over a medium heat until hot.
2.
Sweat the cabbage, potatoes, garlic, carrot, celery, and bay leaf with a little salt for 8-10 minutes until they start to soften.
3.
Stir through passata and stock, cooking until simmering.
4.
Pour the soup into a slow cooker, cover, and cook on low for 4 hours until the vegetables are tender.
5.
Discard the bay leaf and stir through the ditalini. Cook, uncovered, on a higher setting for 10-15 minutes until the pasta is tender.
6.
Stir through the chopped basil and season to taste. Ladle into bowls and serve with a garnish of shaved Parmesan.
