Ingredients

1 red onion

1 carrot

1 celery stick

1 stem of rosemary

2 bay leaves

1 tbsp tomato purée

2 tsp Nora pepper paste (optional)

½ tsp chilli flakes

2 cloves of garlic, chopped

1 tin polpa (or crushed plum tomatoes)

1L vegetable stock

720g jar white beans

200g spring cabbage, cavolo nero or chard, shredded

1 loaf of ciabatta

Handful of grated Parmesan cheese

Sea salt and black pepper

Extra virgin olive oil

Method

1. Heat a splash of olive oil in a large saucepan over a medium heat. Dice the onion, carrot and celery and add to the pan with a pinch of salt. Cook over a low heat, lid on, for 5-7 mins, until softened. Add the rosemary, bay leaves, tomato purée, nora pepper paste, chilli and garlic. Cook for a couple of mins before pouring in the polpa and vegetable stock.

2. Place half of the beans in a bowl and mash with a fork. Add to the pan and simmer for 20 mins on a low heat.

3. Add the rest of the beans and the spring cabbage to the saucepan and cook for 15 mins. Add a generous grind of black pepper and check the seasoning, adding a little salt if needed.

4. Slice the ciabatta and toast. Rub with a clove of garlic, if you wish.

5. Sprinkle some of the Parmesan into a hot non-stick frying pan. When it starts to melt, place a slice of ciabatta on top and add a drizzle of olive oil to the top of the bread. Cook until the cheese has caramelised, then flip over and cook for a few seconds before removing to a plate. Repeat with 3 more slices of ciabatta.

6. Place a slice of toasted ciabatta (without the cheese) into the base of each serving bowl. Spoon the soup over the top and add a sprinkle of Parmesan and a drizzle of extra virgin olive oil. Serve with the toasted cheesy ciabatta.

Serves 4

Prep time: 10 mins

Total time: 45 mins