[BritParrothead]

I have just made a batch of this soup, second in a month. It is good!!
It is so cold over here at the moment and these types of soups do warm a body through!
If you cannot get January King Cabbage, any winter cabbage should work.
Happy eating!

Serves 4

1 tbsp olive oil

1 small onion, chopped

200g January King cabbage, shredded

1 clove of garlic, thinly sliced

1 glass dry white wine (about 150ml)

2 tbsp fresh thyme leaves

400g can peeled plum tomatoes

600ml vegetable stock

400g can cannellini beans or butter beans, drained

4 thick baguette slices

50g Comté or mature cheddar, grated

• Heat the oil in a saucepan, add the onion and cook over a medium heat for three to five minutes until softened.

• Add the cabbage and garlic and stir-fry for two minutes. Add the wine and thyme and simmer for one minute.

• Add the tomatoes and stock and bring to the boil. Simmer for 15 minutes, then stir in the beans. Season and simmer for two minutes. Set aside. Arrange the baguette slices on a baking tray.

• Toast under a hot grill on one side, then turn over and top the untoasted side with the cheese. Return to the grill for two to three minutes, until the cheese is golden and bubbling. Ladle the soup into bowls and serve with the cheesy toasts.