This is my first recipe from The Naked Chef book that I got for Christmas. Although I followed it fairly closely, my soup turned out as a thick stew. Delicious stew, though. (Next time: more stock, less heat.)Start by sauteing celery, carrots, leeks, onions, garlic, and rosemary in olive oil until tender (15 min approximately). Add tomatoes and cook for a few minutes. Pour in the stock, bring to a boil, and simmer for 15 min. Add cabbage, cover, and simmer for 10 more minutes.
- 5 celery ribs
- 2 carrots
- 2 leeks
- 2 red onions
- 2 cloves of garlic, sliced
- 1.5 Tbsp rosemary, chopped
- 10 tomatoes, peeled, seeded, chopped
- 1/2 cabbage
- 1 Tbsp olive oil
- 3 cups stock (ham, chicken, veg)
- basil leaves, torn up
- 6 oz spaghetti (broken up)
- Parmesan cheese