Ingredients for the stock
1 whole chicken carcass, broken up
2 stalks celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
a few peppercorns
good pinch of salt
1 tsp of dried herbs if you have, or bay leaf
Ingredients for the soup
1l pre-prepared chicken stock (as above)
1 carton tomato passata
1 carton chopped tomatoes
1 tbsp tomato puree
2 tins butter beans
¼ head of sweetheart cabbage, finely sliced
1 large onion, finely chopped
1 garlic clove, minced
1 carrot, peeled and diced
celery tops, finely shredded
1 celery stalk, finely chopped
a little olive or neutral vegetable oil
salt & pepper
squeeze of lemon juice
Method for the stock
Place all ingredients into a large stockpot on the hob.
Cover with 2.5l of water and bring up to a rolling boil.
Reduce the heat down to a simmer, cover with a lid and cook for minimum 2 hours.
Strain the stock into another pot through using a large colander, and repeat with just the liquid through a sieve.
The stock can keep in the fridge for up to a week, or can be frozen.
Method for the soup
Heat 1 tbsp oil in a large stock or saucepan on a medium heat.
Add the onions, garlic, celery and carrot and gently fry for a few minutes, until the onions start to become translucent.
Add the passata, puree and chopped tomatoes and heat through before adding the beans and the stock.
Bring up to the boil and check seasoning, add a little lemon juice, salt & pepper to taste.
Lastly add the sliced sweetheart cabbage and heat through the soup until tender, before serving.
The remaining half of the soup can be blitzed up to make a creamy version of this soup - you may want to add a little extra water to loosen it up and check the seasoning again before serving!