Summary

Ingredients

• 2 onions)
• 1 bunch soup greens
• 1 kg potato (s), (mainly waxy)
• 2 tablespoon butter
• some salt and pepper
• 2 bay leaves
• 0.5 liter ½ vegetable stock
• 400 g Cabanossi
• 0.5 ½ bunch parsley
• some nutmeg

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Instructions

1. Peel and finely dice the onions. Clean the soup greens, rinse and dice approx. 1 cm. Peel and wash the potatoes and also dice 1 cm in size.
2. Melt the butter in a saucepan. Braise the potato and soup green cubes in it. Season with salt and pepper. Add bay leaves. Pour in the stock, bring to the boil and cover and simmer over a medium heat for about 15 minutes.
3. Cut the Cabanossi into slices approx. 1/2 cm thick. After approx. 15 minutes, take approx. 1/3 of the potato and vegetable cubes out of the stew and set aside. Lightly puree the rest of the stew, add the Cabanossi and simmer gently for about 10 minutes.
4. Pluck parsley and chop.
5. Return the diced potatoes and vegetables to the stew. Season with salt, pepper and nutmeg and sprinkle with parsley.