Winter cabbage and bean soup

Preparation

Chop the onions. Thinly slice the garlic cloves. Shred the Savoy cabbage. Drain the cannellini beans. Grate the mature Cheddar.

Method

1. 1 Heat the oil in a large saucepan, add the chopped onion and cook over a medium heat for 3-5 minutes, until softened.
2. 2 Add the cabbage and garlic and stir fry for 2 minutes.
3. 3 Pour in the wine, stir in the thyme and simmer for 1 minute.
4. 4 Add the tomatoes and stock and bring to the boil. Simmer for 15 minutes, then stir in the beans.
5. 5 Season and simmer for a further 2 minutes. Cover and set aside.
6. 6 Heat the grill to high.
7. 7 Arrange the baguette slices on a baking tray. Toast under the grill on one side, then turn over and top the untoasted side with the cheese.
8. 8 Return to the grill for 2-3 minutes, until the cheese is golden and bubbling.
9. 9 Ladle the soup into bowls and serve with the cheesy toasts.