Borlotti Bean Soup

• 1 tbsp olive oil
• 1 red onion, diced
• 1 carrot, peeled and diced
• 1 celery rib, sliced
• 1 tsp thyme leaves
• 600ml (pint) vegetable stock
• 400g (14 oz) can chopped tomatoes
• 400g can borlotti beans, drained and rinsed
• 120g (4 oz) Savoy cabbage, finely shredded
• grated parmigiano reggiano

1. Prepare all of the vegetables.
2. Heat the stock.
3. Heat the oil in a large pan.
4. Add the onion, carrot, celery and thyme. Saute for 5 minutes, stirring frequently.
5. Add the stock, beans and tomatoes.
6. Bring to boil then reduce to simmer for 10 minutes with pan partially covered.
7. Add the cabbage and simmer for a further 5 minutes.
8. Season to taste and serve with grated parm'.

olive oil, red onion, carrot, celery, thyme, vegetable stock, tomatoes, borlotti beans, savoy cabbage, parmigiano reggiano

Taken from www.epicurious.com/recipes/member/views/borlotti-bean-soup-50156580 (may not work)