Serves 4

3 tbsp extra-virgin olive oil

1 onion, diced

2 large carrots, peeled and diced

2 sticks of celery, chopped

1 clove of garlic, diced

1 medium potato, peeled and diced

2 courgettes, chopped

400g can chopped tomatoes

Piece of parmesan rind, plus grated parmesan to taste

Freshly ground black pepper

410g can cannellini, kidney or borlotti beans

2 generous handfuls chopped green cabbage

You can prepare the vegetables as you’re cooking the soup. If possible, try to cut them into roughly the same size. Set a large saucepan over a medium-low heat. Add the oil and, once hot, mix in the diced onion. As the onion softens, prepare and add the carrot, followed by the celery, garlic, potato and courgette. Stir occasionally.

Let the courgettes soften for 2 minutes, then add the chopped tomatoes. Fill the empty tin 3 times with water and pour it into the soup. Add the parmesan rind and some freshly ground black pepper. If you don’t have any parmesan rind, just add a little chunk of parmesan. Do not add salt at this stage.

Increase the heat and bring up to a simmer, then cook gently over a low heat for up to 2 hours. The longer it cooks, the thicker and more flavoursome it will get. If the soup gets too thick, just add more water.

Drain and rinse the canned beans, and chop the cabbage into easy-to-eat pieces. Set aside. About 30 minutes before the end of cooking, add the drained beans. Then, 20 minutes before you want to eat, mix in the cabbage. Cook for 15-20 minutes and serve with grated parmesan and crusty bread. This tastes even better the following day.

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