Cabbage and cannellini bean soup

1. Heat the oil in a heavy-based pot and add the bacon. Fry until golden and the fat has melted away.

2. Add the onion and carrots and stir. Lower the heat and sauté for a minute or two before adding the rosemary, thyme and crushed garlic. Stir and leave to sauté until the onions are soft.

3. Pour in the stock and add the drained beans. Bring to the boil and then lower the heat and leave the soup to simmer for 20 minutes.

4. Taste the soup for seasoning, add salt and freshly ground black pepper as necessary. Usually I find the bacon has provided enough salt.

6. Use a potato masher to crush half of the soup mixture so that the beans become creamy and some remain whole.

7. Add the cabbage, stir well and return to the boil. Leave to simmer for five to eight minutes until the cabbage is just done.

8. Ladle the soup into warm bowls, top with a generous grating of Parmesan and a drizzle of oil.