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Ham, cabbage & pasta broth


  • Heat a little oil in a heavy-bottomed pot and gently saute the onions, carrot and celery until reasonably tender, continually stirring. 
  • Add the potatoes and ham with about 4 cups stock and seasonings. Stir well, bring to the boil and simmer for about 10-15 mins. 
  • Then add the pasta and cook for about another 15 mins until the potatoes are tender, adding more stock if needed. 
  • Add the cabbage and pesto. Stir and briefly cook until the cabbage has wilted. Taste for seasoning. 
  • Serve with parmesan sprinkled on top and good crusty bread on the side.


  • olive oil
  • 2 onions, chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 medium-large potatoes, diced
  • 1 cup shredded ham 
  • 4-6 cups vegetable or chicken stock
  • sea salt & freshly ground pepper
  • 1 cup soup pasta
  • ¼ small savoy cabbage, shredded
  • 2 heaped tspn pesto
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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