A great tasty combination of dark green cabbage cooked in a tomato and garlic stock with white beans. Traditionally served spooned over toasted bread and drizzled with olive oil.
- 2tbsp olive oil + extra to serve
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 stick celery, chopped
- 1 large carrot, chopped
- 450ml vegetable stock
- 2 x 400g cans chopped tomatoes
- 450g Cavelo Nero (Italian black cabbage) or Savoy cabbage, shredded
- 400g can white beans, drained and rinsed
- Salt and freshly ground black pepper
- 8 slices Ciabatta bread
Heat 1tbsp oil in a large saucepan and fry the onion, garlic, celery and carrot for 10 mins to soften.
Pour in the stock and add the tomatoes. Bring to the boil and stir in the cabbage, beans and plenty of seasoning. Bring back to the boil, re-cover and simmer for 10 mins until the vegetables are tender. Meanwhile, toast the bread slices and keep warm.
To serve, place 2 pieces toasted bread into large shallow serving bowls and ladle the stew on top. Serve each portion drizzled with extra olive oil if liked.
For extra Italian style, top the stew with grated Parmesan cheese or a dollop of fresh pesto sauce.