Quick bean and cabbage soup
This vegetarian soup is hearty enough for a main course.
Preparation time: 10 minutes
Cooking time: 15 minutes
1 large onion
3 sticks celery
1 tbsp olive oil
2 bay leaves
395g can mixed beans in a spicy tomato sauce
400g can chopped tomatoes
1 tsp bouillon powder or 1 vegetable stock cube
100g prepared and finely shredded baby leaf greens, Savoy or January King cabbage
Shavings of Parmigiano Reggiano or vegetarian alternative
Warm ciabatta bread to serve (optional)
1. Trim and finely dice the onion and celery, reserving any celery leaves for garnish.
2. Place the diced vegetables in a large covered saucepan with the olive oil and bay leaves and cook gently for 4-5 minutes until softened but not browned.
3. Add the beans with their sauce and the tomatoes to the pan. Fill each can twice with cold water, adding it to the pan with the bouillon powder or stock cube. Bring to the boil, season to taste and remove the bay leaves. Add the finely shredded greens and cook for 3-4 minutes until tender.
4. Meanwhile, finely chop any reserved celery leaves. Season the soup again then ladle into bowls and garnish with the chopped leaves. Serve with the cheese shavings and warm ciabatta bread, if you wish.