Instructions

1. Finely chop the onion. Cut the carrot into chunks.
2. Heat the oil in a saucepan and gently sauté the onion for 5 minutes, then add the carrot and stir for a minute.
3. Add the stock, bring to the boil then simmer for 5 minutes.
4. Add both beans and the cabbage, bring to the boil again and simmer for 5 minutes, until the greens are tender.
5. Meanwhile, mix the gremolata: the chopped parsley, minced garlic, lemon juice and zest.
6. When the soup is ready, turn off the heat and mix in the gremolata.