Tuscan bean & cabbage soup

• Butter beans2 × 400g tins
• Savoy / white cabbage½
• Brown onions150g
• Carrots200g
• Garlic2 cloves
• Chopped tomatoes1 × 400g tin
• Stock cubes2 cubes
• Sliced wholemeal breadto serve

Plus salt and pepper. About £2.80 for the amounts used.

Method

1. 1

   Fry 1 chopped onion and 200g diced carrots in a little oil for 8 minutes. Add 2 crushed garlic cloves for 1 minute.

2. 2

   Add 1 tin chopped tomatoes, 2 stock cubes and 1.2 litres boiling water and simmer for 10 minutes.

3. 3

   Add ½ cabbage, shredded, and 2 drained tins butter beans and simmer for 10 minutes. Mash some of the beans against the side to thicken.

4. 4

   Season and serve with thick slices of bread from the loaf.