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