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SERVES 4
320g/11oz onions, finely chopped
3 garlic cloves, crushed
2 tbsp olive oil
400g/14oz can chopped tomatoes
1 tbsp tomato purée
1.25 litres/2 pints/5 cups vegetable stock
400g/14oz can cannellini beans, drained and rinsed
320g/11oz cabbage, shredded
salt and freshly ground black pepper
Parmesan cheese shavings, to scatter
Gently fry the onions and garlic in the oil for 4 minutes. Add the tomatoes, purée and stock and bring to the boil. Reduce the heat, cover and simmer for about 20 minutes. Put a quarter of the beans and a couple of 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 for 5–10 minutes until the cabbage is tender. Season to taste with salt and pepper, and serve with Parmesan shavings to scatter.