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4-5 leaves of savoy cabbage
2 cups of dry small pasta
1 onion
1 can of chopped tomatoes
1,75 liter of vegetable stock
seasoning (dry parsley, salt, black pepper)
olive oil (1/4 cup)
200 gr baby spinach leaves
1 carrot
pinch of sugar
Method
Start by heating around 2 tablespoons of olive oil in a big saucepan. Add the onion (chopped) and the carrot (sliced or chopped, I chopped it for this recipe).
Add the can of tomatoes, salt, pepper, parsley and half the vegetable stock.
Now place in the pasta (here I used 2 types of pasta) and cabbage leaves.
Leave it to cook for some minutes and add the remaining olive oil and vegetable stock.
Taste it, if this tastes too much of tomato add a pinch of sugar to neutralize the tomato.
Put in the spinach (it cooks very fast) and cover the pan.
When the pasta is cooked it should be more of a stew than a soup.
it's a good recipe to use up bits and pieces you have in the fridge (such as loose vegetables, can vegetables as chickpeas) or small amounts of pasta you have in the cupboard.
