Ingredients
1 tbsp olive oil
1 red onion, diced
1 carrot, peeled and diced
1 celery rib, sliced
1 tsp thyme leaves
600ml (pint) vegetable stock
400g (14 oz) can chopped tomatoes
400g can borlotti beans, drained and rinsed
120g (4 oz) Savoy cabbage, finely shredded
grated parmigiano reggiano
Preparation
Prepare all of the vegetables.
Heat the stock.
Heat the oil in a large pan.
Add the onion, carrot, celery and thyme. Saute for 5 minutes, stirring frequently.
Add the stock, beans and tomatoes.
Bring to boil then reduce to simmer for 10 minutes with pan partially covered.
Add the cabbage and simmer for a further 5 minutes.
Season to taste and serve with grated parm'.
