1 tbsp olive oil 1 large onion, diced 1 red pepper, deseeded and diced 5 ozs/150g cooked ham or gammon, diced 1 3/4 pints/1 litre hot chicken stock 400g can Chopped Tomatoes with Chopped Basil 410g can Barlotti Beans, drained and rinsed 5 ozs/150g Savoy cabbage, cored, finely shredded and washed
Heat the oil in a large pan over a medium heat. Add the onion and pepper and cook for 10 minutes until softened. Add the ham to the pan and fry for about 1 minute to coat in the oil. Then add the stock and tomatoes. Bring to the boil, reduce the heat and simmer, uncovered, for 15 minutes or until reduced by about a quarter. Using a ladle, place about a third of the soup in a food processor. Blitz to make a thick purée. Return this to the pan and stir to combine. Return the pan to a high heat and add 8 oz/250ml boiling water and the barlotti beans. Bring to the boil then add the cabbage. Stir in and leave to simmer for 3 minutes or until the cabbage is just tender. Ladle into warmed bowls and serve with grated Parmesan cheese, a sprinkling of chopped fresh parsley and some warm, crusty bread.
You could try butter beans or red kidney beans for a variation.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!