summer minestrone soup

Not too heavy style - without pasta & beans.

3 tbsp olive oil
3 leeks, halved lengthways and thinly sliced
3 cloves of garlic, sliced
250g/9oz potatoes, peeled and finely chopped
half of a small celery, cubed
a small head of savoy cabbage
2 litres vegetable stock
2x 400g can Italian chopped tomatoes
salt and freshly ground black pepper
(2 tbsp green basil pesto)
freshly grated parmesan & olive oil to serve

Heat the oil in a large pan. Add leek and garlic, cook a bit, then add 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.
I did not add the pesto, but grated some parmesan & added a few drops of olive oil into the plate.