Winter Cabbage and Bean Soup

Summary

Yield
Servings
SourceTelegraph
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Winter Cabbage and Bean Soup

Ingredients

1 T
olive oil
1
onion (Small, chopped)
200 g
cabbage (January King, shredded)
1 clv
garlic (Thinly sliced)
150
dry white wine (!Millilitre )
2 T
thyme leaves (Fresh)
400 g
Peeled Plum Tomatoes (Can)
600
Vegetable stock (!Millilitre )
400 g
Cannellini Beans (Or Butter Beans, drained)
4 sli
Baguette (Thick)
50 g
Comte (Or Mature Cheddar, grated)

Instructions

Heat oil over medium heat and add onion  Fry until softened (3-5 min)
Add the cabbage and garlic.  Stir-fry for 2 minutes.
Add the wine and thyme.  Simmer for 1 minute.
Add tomatoes and stock and bring to the boil.  Simmer for 15 minutes.
Stir in the beans.  Season and simmer for 2 minutes.
Arrange the baguette slice on a baking tray and toast under a hot grill.  Turn over and top untoasted side with cheese.  Return to the grill for 2-3 minutes, until the cheese is bubbly and golden.
Serve the soup in bowls with cheesy baguette on the side.