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12 September 2014,15:36 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Heat the oil in a large, heavy-based saucepan. Add the sage and half the basil and gently fry for 1 minute to flavour the oil.
  • Add the onions and gently fry for about 7 minutes until soft. Add the celery, cabbage, garlic and salt and pepper. Gently fry for another 5 minutes.
  • Stir in the tomato puree, tomatoes and stock. Bring to the boil, then cover and simmer gently for 1 ½ -2 hours, topping up with stock or water if necessary.
  • Place the bread cubes on a baking sheet and toast in the oven at 150°C/300°F/gas mark 2 for 5 minutes.
  • Place the bread in a large saucepan. Pour the remaining olive oil over the bread and allow it to soak in.
  • Pour the broth over the bread and leave to stand for 15 minutes. Reheat gently, stir in the remaining basil and check the seasoning.
  • Make sure each serving includes some of the bread from the bottom of the pan. Serve with grated Parmesan. 


  • 8 tablespoon sesame oil
  • 2 tablespoon finely chopped sage
  • 10 tablespoon finely chopped basil
  • 4 onions, chopped finely
  • 250 grams celery, leaves included, diced finely
  • 250 grams savoy cabbage, sliced thinly
  • Salt and pepper
  • 6 large garlic cloves, sliced very thinly
  • 3 tablespoon tomato puree
  • 1.5 kg canned chopped tomatoes
  • 1 liter Vegetable Stock
  • 200 grams Italian bread, cut into cubes

To Serve

  • Coarsely grated Parmesan

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