Based on a recipe from

I have been really hungry for Focaccia and thought a nice soup would be great to go with that craving!  Here is the soup recipe.

Olive Oil
2 cups finely chopped Eatwell Farm Onion,
1 -2 stalks Spring Garlic, finely chopped
1/2 cup dry White Wine
1 - 28 oz can of diced Tomatoes (or if you have cooked tomatoes or sauce from your summer Eatwell Tomatoes use that)
8 cups Chicken or Vegetable Stock
4 cups chopped Green Cabbage
3 cups coarsely chopped Spinach
1/3 cup thinly sliced fresh Basil OR use some of the Rosemary or Sage in this week’s share
Also you might consider using the Turnip Greens (excluding the yellow ones) in place of the basil. They have a nice zing to them.  You can also add the liquid drained off the turnips in the soup for extra flavor too!
Freshly grated Parmesan Cheese
Salt and freshly ground Black Pepper to taste

In a good sized soup pot heat a glug or two of olive oil.  Over medium heat sauté the onion and garlic until they soften.  Add in the cabbage and wine and cook a few minutes more.  Then add the chicken stock, tomatoes, salt and pepper and cook until the flavor is to your liking.  Some people like these soups with a fresher lighter flavor, so shorter cooking time. Some people prefer them to sit and allow the flavors to marry more, so make it a day ahead and reheat.  You can add pasta to the recipe if you like or not, or again, consider using some of the Eatwell Farm Wheat Berries.