Ingredients

3 tbsp olive oil

40g/1½oz butter

2 large onions, finely chopped

1 leek, halved lengthways and thinly sliced

250g/9oz potatoes, peeled and finely chopped

3 sticks celery, finely chopped

150g/5oz savoy cabbage

2 litres/3pints 10½fl oz beef or vegetable stock

400g/14oz can Italian chopped tomatoes

salt and freshly ground black pepper

2 tbsp green basil pesto

Directions

Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more.

Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds.

Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil.

Season with salt and pepper and gently simmer for about 30 mins.

Add pesto for the last 5 mins, and check the seasoning before serving.