Winter cabbage and bean soup

Savoy cabbage has a nutty flavour and a fantastic crunchy texture. Try it in soups, shredded in stir fries or folded into mash.

Preparation

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

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 Add the cabbage and garlic and stir fry for 2 minutes.
3 Pour in the wine, stir in the thyme and simmer for 1 minute.
4 Add the tomatoes and stock and bring to the boil. Simmer for 15 minutes, then stir in the beans.
5 Season and simmer for a further 2 minutes. Cover and set aside.
6 Heat the grill to high.
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 Return to the grill for 2-3 minutes, until the cheese is golden and bubbling.
9 Ladle the soup into bowls and serve with the cheesy toasts.