1. Heat the oilin a large saucepan. Fry the onion over a low heat for 5-6 minutes. add the chillies & sliced garlic, cook for a further 2 minutes. 2. Stir in the tomato puree & thyme, cook for 1 minute. Add the tomatoes, carrots & cabbage. Pour in the stock & bring to the boil, reduce the heat, cover & simmer forr 20-30 minutes. 3. Add the cannellini beans & simmer for a few more minutes. Rub each slice of bread with the garlic clove, drizzle with olive oil & put one in each bowl. 4. Pour the soup over the bread & serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
