You Will Need

* 3 Tbsp olive oil
* 1 1⁄3 oz butter
* 2 large onions, finely chopped
* 1 ¾ oz bacon, chopped
* 1 leek, halved lengthways and sliced
* 8 ¾ oz potatoes, peeled and finely diced
* 5 1⁄3 oz cabbage, quartered and shredded
* 4 ¼ pt vegetable or beef stock
* 14 oz can of chopped tomatoes
* salt and pepper
* 1 large saucepan
* 1 wooden spoon
* 1 ladle

Step 1:
Heat the oil and butter
Take a large saucepan and add the olive oil and butter. Heat over a moderate temperature.
Step 2:
Add the onions and bacon
When the butter has melted, add the onions and bacon to the saucepan. Fry them for about 5 minutes or until the onions start to soften.
Step 3:
Add the leek, potatoes and celery
When the onions are softened add the remaining leek, potatoes and celery. Stir all the ingredients together and let the mixture cook for a few more minutes.
Step 4:
Pour in the stock and tomatoes
Pour in the stock followed by the can of tomatoes and stir together generously.
Step 5:
Add the cabbage
Immediately add the cabbage and bring the soup to a boil.
Step 6:
Season with salt and pepper
When the soup has broken into a boil, season it with salt and pepper and then leave to simmer gently for about 30 minutes
Step 7:
Taste and season
Once the soup has cooled taste it to see if more salt and pepper are needed and if so season again.
Step 8:
Serve with crusty ciabatta bread
Using a ladle serve the soup into soup bowls and present with crusty, warmed ciabatta bread and butter.

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