Preparation: 25 mins Cooking: 1 hr 15 mins Makes: 6
2 tbs olive oil
2 garlic cloves, crushed
1 medium brown onion, finely chopped
2 medium carrots, peeled, halved lengthways and sliced
2 celery sticks, thinly sliced
2 cups finely shredded Chinese cabbage (Wombok)
2 medium zucchini, halved lengthways and sliced
4 cups beef or vegetable stock
810g can diced tomatoes
400g can cannellini beans, drained and rinsed
Grated parmesan and toasted wholegrain bread, to serve
Step 1 Heat oil in a large saucepan over medium heat. Add garlic and onion and cook, stirring often, for 3-4 minutes until onion is tender. Add carrots and celery and cook, stirring often, for 3 minutes.
Step 2 Add cabbage, zucchini, stock and tomatoes. Stir to combine, cover and bring to the boil. Reduce heat and simmer, partially covered and stirring occasionally, for 1 hour.
Step 3 Stir through beans. Simmer for 5 minutes. Ladle into bowls and sprinkle with grated parmesan. Serve with toasted wholegrain bread.