Heat olive oil and butter in a stockpot until the butter starts to foam, then add onion and garlic and cook gently until onion is soft.
Add spice, carrot, celery and pork rind and cook for a further 5 minutes. Add borlotti beans, parmesan, bay, passata, parmesan rind and stock.
Cover and simmer for 1.5 hours.
Add zucchini, beans and cabbage simmer for 30 minutes.
Remove cheese and pork rind, season.
1 comment
So delicious! I made this with the Venetian Gondola Spice Blend as well as the Bolognaise blend. As a vegan I omitted the pork rind and parmesan but can add nutritional yeast if I feel it’s needed. On a meat free day, give it a whirl. You’ll never look back!