Tuscan Ribollita Style Soup - Vegetarian

• 4 tablespoons extra virgin olive oil, plus extra for drizzling
• 1 onion, sliced
• 1 pinch crushed dried chili
• 2 garlic cloves, sliced
• 1 tablespoon tomato puree
• 1 teaspoon thyme leaves, washed
• 2 tomatoes, deseeded & chopped
• 2 carrots, diced
• 250 g savoy cabbage, shredded
• 1 liter vegetable stock
• 400 g tinned cannellini beans, drained & rinsed
• 4 slices bread (baguette style)
• 1 garlic clove, peeled to serve

1. Heat the oilin a large saucepan.
2. Fry the onion over a low heat for 5-6 minutes.
3. add the chillies & sliced garlic, cook for a further 2 minutes.
4. Stir in the tomato puree & thyme, cook for 1 minute.
5. Add the tomatoes, carrots & cabbage.
6. Pour in the stock & bring to the boil, reduce the heat, cover & simmer forr 20-30 minutes.
7. Add the cannellini beans & simmer for a few more minutes.
8. Rub each slice of bread with the garlic clove, drizzle with olive oil & put one in each bowl.
9. Pour the soup over the bread & serve.

extra virgin olive oil, onion, dried chili, garlic, tomato puree, thyme, tomatoes, carrots, savoy cabbage, vegetable stock, beans, bread, garlic

Taken from www.food.com/recipe/tuscan-ribollita-style-soup-vegetarian-293163 (may not work)