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Ribollita with Savoy Cabbage and Cannellini Beans

A hearty Italian soup that is low in fat but full of flavour, especially if you make it a day ahead. Ideal for chilly evenings, and ready in 30 minutes.

Nut Free

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Serves: 4

Ingredients

3 cloves garlic, crushed
1 onion, finely chopped
4 small carrots, finely sliced
2 x 410g cans Waitrose Cannellini Beans, rinsed and drained
500ml pouch Waitrose Cooks' Ingredients Vegetable Stock
200g Savoy cabbage, quartered, cored and shredded
200g Waitrose Smoked Dry Cure Rindless Back Bacon
25g pack fresh basil, torn
½ tbsp olive oil

Method

Preheat the grill to high. In a large, lidded pan, gently heat the oil and add the garlic, onion, and carrots. Cover and cook for 5 minutes until starting to soften, stirring occasionally.
Remove the lid and add the beans, stock and 100ml boiling water and bring to a simmer, stirring occasionally. Add the cabbage and cook for a further 5 minutes until the cabbage is tender.
Place the bacon under the grill on a rack and cook for 4-5 minutes, turning once, until crisp. Leave to cool slightly then tear into pieces and stir into the soup.
Spoon into individual bowls, scatter with the basil and serve with a good grind of black pepper and Waitrose Grissini Breadsticks or warmed ciabatta bread.

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Cook's tips

To prepare the cabbage, cut in half and remove the core by cutting a small triangular shape from the base, then thinly slice with a large, sharp knife. For a vegetarian supper, omit the bacon and add shavings of Castelli Italian hard cheese to serve