Due to the ongoing situation, we have had to temporarily prevent new customer registrations. Apologies. Please check back next week.
Or contact us with your details.

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.