A hearty soul-comforting soup topped with homemade pesto and served piping hot on chilly nights. This one always feels like it was made with love. Serving Size: 8 People, Prep Time: 15 Minutes, Cook Time: 40 Minutes
Ingredients
Instructions
Ingredients
1savoy cabbagechopped
1-2tbspolive oil
4large carrotschopped
1turnipchopped
1-2garlic bulbsminced
7sausages (any kind works)
6cupschicken broth
3tbsppine nuts
2tbspparmesan cheese
Italian Parsley Pesto
1 1/2tbspolive oil
1/4cupItalian parsleyminced
2garlic clovesminced
1tbsppine nuts
Instructions
Chop uncooked sausage and fry on medium heat.
At the same time, add olive oil to a separate pot and sauté chopped cabbage. Salt to taste. Add chopped carrots and turnip, minced garlic, and pine nuts to the cabbage mixture.
Meanwhile, make the Italian parsley pesto: Mince the parsley and 2 cloves of garlic. Grind in a mortar and pestle with olive oil and pine nuts. Salt to taste.
Once the sausage is fully cooked, remove it from heat an dchop roughly. Add sausage to the cabbage mixture. When vegetables are al dente, pour in the chicken broth.
Simmer on low for 5-30 minutes. It gets more flavorful with time.
Serve with a drizzle of pesto and parmesan cheese.