So, I know we are blogging like fiends at the moment. But this can be ascribed to two factors. 1) Jenny is "working" from home, instead of going to the library. 2) Im trying archive as many recipes as possible to get my full repertoire of dishes that I cook on the blog. This makes it easier to decide what we should make for dinner as we can just check the blog.
Ingredients (serves 2-3)
6 tomatoes (or 1 400g can of tomatoes without the juice)
1 large carrot
3 sticks of celery
1 red onion
1/2 a cabbage (i just buy a bag of ready chopped cabbage)
1 clove of garlic finely sliced
1 tbsp rosemary
500 ml vegetable or chicken stock
1 and 1/2 handfuls of torn fresh basil
salt and pepper
Score tomatoes and place briefly in boiling water. Skin, deseed, and dice roughly. Peel and quarter carrots lengthwise and then chop. Quarter leeks lengthwise and then chop. Cut celery in half lengthwise and then chop. Peel and chop onion. Try to chop all veg about the same size. Roughly chop cabbage.
Put olive oil into a pan on medium heat. Add the carrots, leeks, celery, onion, garlic and rosemary. Let them sweat for about 15 mins till they become tender. Add the chopped tomatoes and cook for a couple of mins. Add the stock, bring to boil and simmer for 15 mins. Add the cabbage and cover pan for 10 mins, then add the basil and pasta. Simmer until pasta is cooked (10 mins or so). Taste and season.
Price: 2/10 (veg is cheap)