Ingredients

Steps

• Heat the olive oil and butter in a large pan.
• Cook the onions, leek, and potatoes for five minutes until soft.
• Add the celery and cook for several more minutes.
• Remove the central stalk from the cabbage and shred the leaves.
• Add 2 litres of stock, tomatoes, and cabbage to the pan.
• Bring to a boil and simmer gently for 30 minutes.
• Stir in the pesto during the final 5 minutes of cooking.
• Check seasoning and serve.