An easy vegetarian soup that is hearty enough for a main course.
Quick bean and cabbage soup
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
1 large onion
3 sticks celery
1 tbsp olive oil
2 bay leaves
395g can essential Waitrose Mixed Beans In A Spicy Tomato Sauce
400g can essential Waitrose Chopped Tomatoes
1 tsp bouillon powder or 1 vegetable stock cube
100g prepared and finely shredded baby leaf greens, Savoy or January King cabbage
Shavings of Parmigiano Reggiano or vegetarian alternative and warm ciabatta bread, to serve (optional)
- Trim and finely dice the onion and celery, reserving any celery leaves for garnish. Place the diced vegetables in a large covered saucepan with the olive oil and bay leaves and cook gently for 4-5 minutes, until softened but not browned.
- Add the beans with their sauce and the tomatoes to the pan. Fill each can twice with cold water, adding it to the pan with the bouillon powder or stock cube. Bring to the boil, season to taste and remove the bay leaves. Add the finely shredded greens or cabbage and cook for 3-4 minutes, until tender.
- Meanwhile, finely chop any reserved celery leaves. Season the soup again then ladle into bowl and garnish with the chopped leaves. Serve with cheese and slices of warm ciabatta bread, if you wish.