Ingredients

2 onions, peeled and finely chopped
2 carrots, peeled and chopped
2 tbsp olive oil
2 cloves garlic, peeled and finely chopped
2 bay leaves
2 x 400g tins cannellini beans, drained and rinsed
400g tin chopped tomatoes
650ml vegetable stock (using 1 stock cube)
½ sweetheart cabbage, finely shredded
To serve, large handful finely grated Parmesan cheese (about 60g);

Method

1. Soften the onion and carrot in the oil for about 10 minutes

2. Add the garlic and bay leaves and cook for 1 minute more, then add the beans, chopped tomatoes and stock, and simmer gently for 25 minutes

3. Spoon a third of the soup into a jug and blitz until smooth, then return to the pan

4. Add the cabbage and simmer for another 5 minutes

5. Serve with a sprinkle of Parmesan