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