Name: Italian bean and cabbage soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Tbsp olive oil; 1 onion; 1 medium carrot; 1 stalk of celery; 1 tsp fresh thyme leaves; 600 ml vegetable stock; 1 tin chopped tomatoes (400 ml); 1 tin Borlotti beans; 150g kale; To serve: grated Parmesan (optional)

Italian bean and cabbage soup

21 Mar 2016

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This Italian bean and cabbage soup is a simplified version of the famous Tuscan bean soup. It can be thrown together in no time but the result is a healthy, hearty and very comforting soup that can warm you up during cold evenings while boosting your immune system.

Ingredients

1 Tbsp olive oil
1 onion
1 medium carrot
1 stalk of celery
1 tsp fresh thyme leaves
600 ml vegetable stock
1 tin chopped tomatoes (400 ml)
1 tin Borlotti beans
150g kale
To serve: grated Parmesan (optional)

Instructions

Roughly chop the onion and carrot, then slice the celery.
Shred the cabbage into thin strips.
Drain the beans.
Heat the oil in a saucepan, add the onion, carrot & celery pieces together with the thyme and gently cook for 5 minutes .
Pour in the stock and tinned tomatoes, then add the beans. Bring to the boil then simmer, under cover, for 10 minutes. Add the kale strips and cook for a further 5 minutes.
Season to taste and serve with shaving of Parmesan if you like.