Rich Man'S Poor Man'S Soup

1. 1

   Heat half the oil in a large wide, pan.

2. 2

   Once hot (but not smoking) add the (optional) pancetta, followed a couple of minutes later by the onion, carrot, garlic, and parsley. Give it a good stir.

3. 3

   Put a lid on it and cook slowly for 20-30 minutes, stirring regularly.

4. 4

   Tip half the beans in with the veggies and mash the other half with a potato masher before stirring them in too.

5. 5

   Pour in the tinned tomatoes and the stock, and chuck in any old rind of Parmesan (it's wise to keep these, as they are a great source of flavour).

6. 6

   When the soup has come to the boil, stir in the roughly chopped cabbage leaves and turn down to the lowest heat.

7. 7

   Season well, stir in the chunks of bread and put the lid back on the pan. Don't play with it too much, as you want nice chunks of bread.

8. 8

   After 10 minutes, turn off the heat, pour in another healthy glug of olive oil and let it sit with the lid on for a good 5 minutes before serving with yet more oil and some grated Parmesan.

* Per serving · 4 servings · Values may vary.

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