4 tbsp extra virgin olive oil, plus extra for drizzling
1 onion, sliced
Pinch crushed dried chillies
2 garlic cloves, sliced
1 tbsp tomato puree
1 tsp thyme leaves, washed
2 tomatoes, seeded and chopped
2 carrots, diced
250g savoy cabbage, shredded
1 litre vegetable stock
400g tinned cannellini beans, drained and rinsed
4 slices toasted country-style white bread and 1 peeled garlic clove, to serve
- Heat the oil in a large saucepan. Fry the onion over a low heat for 5-6 minutes. Add the chillies and garlic and cook for a further 2 minutes.
- Stir in the tomato puree and thyme and cook for 1 minute, then add the tomatoes, carrots and cabbage. Pour in the stock and bring to the boil, then reduce the heat, cover and simmer for 20-30 minutes.
- Add the cannellini beans and simmer for 2 moreminutes. rub the bread slices with garlic, drizzle with olive oil and put one in each bowl. Pour over the soup and serve.
Source - Morrisons instore magazine.