The Savoy Cabbage that I received this week was crying out to be used up today and I wanted to do a little more with it than boil it and serve it as a side vegetable. Besides, I still had that swede to finish up, so a quick trawl through the internet found this recipe on Veg Box Recipes for a Winter Vegetable Minestrone, which sounded perfect.
I fried up one of the onions in Fry Light , added some garlic that I picked up at the Tatton Food Festival the other week, diced one of the carrots and most of the remaining swede and added them with a leek from my last box that I found lurking in the bottom of the fridge. Along with the stock, pasta and tomatoes I chucked in a tin of mixed bean salad to make it a bit more substantial.
The shredded cabbage went in right at the end so that it wilted, but kept a bit of crunch. I served it topped with black pepper and grated parmesan cheese. Lovely! I almost wished that it had still been wet and stormy outside so that I could get the full comfort food effect.
Even Asha, who had been moaning about the swede content of this meal beforehand said that it was good, so I have to say that it was a success.
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