250 g Red onion finely chopped
250 g Leeks finely sliced
50 g Unsalted butter
100 g Carrots – diced
100 g Celery – finely sliced
2 Cloves garlic
1 Bouquet garni
Salt
100 g Green beans – diced
400 g Canned chopped tomatoes
50 g Baby macaroni
100 g Savoy or hard green cabbage
— shredded
1 200 gram can Haricot beans –
-drained and rinsed
Parmesan shavings
Torn basil leaves
1 Sweat the chopped onion and leeks in butter for 3-4 minutes. Do not
colour. Add the carrots, celery and garlic and continue to cook for another
five minutes.
2 Add the stock, bouquet garni and seasoning and boil. Add the beans and
chopped tomatoes. Add the macaroni and the haricot beans. Quickly blanch
the cabbage in boiling water. Drain, cool, add to the chowder and heat
through.
3 Pour into warmed bowls. Add the parmesan shavings and drizzle with the
olive oil pesto or sprinkle with the shredded basil. Serve with good grainy
bread, foccacia or soda bread.
Yields
1 servings