ITALIAN BEAN & CABBAGE SOUP
The 5-A-Day Menu Planner
by Susannah Blake
• 2 cups chopped onions
• 3 garlic cloves, crushed
• 2 tbsp. olive oil
• 2 cups canned chopped tomatoes
• 1 tbsp. tomato paste
• 5 cups vegetable stock
• 2 cups drained and rinsed canned cannellini beans
• 2 cups shredded cabbage
• salt and freshly ground black pepper
• Parmesan cheese shavings, to scatter
Gently fry the onions and garlic in the oil in a saucepan about 4 minutes.
Add the tomatoes, paste, and stock, and bring to a boil. Reduce the heat, cover, and simmer about 20 minutes.
Put a quarter of the beans and 2 ladlefuls of soup into a food processor or blender and process until smooth, then stir back into the soup.
Return to a simmer, stir in the cabbage and remaining beans, and simmer 5 to 10 minutes until the cabbage is tender, adding more stock if the soup is too thick.
Season to taste with salt and pepper and serve with Parmesan shavings to scatter.