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Italian bean and cabbage soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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
  • 150 g kale
  • To serve: grated Parmesan optional

Method
 

  1. Roughly chop the onion and carrot, then slice the celery.
  2. Shred the cabbage into thin strips.
  3. Drain the beans.
  4. Heat the oil in a saucepan, add the onion, carrot & celery pieces together with the thyme and gently cook for 5 minutes .
  5. 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.
  6. Season to taste and serve with shaving of Parmesan if you like.