* 4 tablespoons Olive oil
* 3 medium sized white or Red onions, peeled and chopped into small Dice
* 2 Cloves of Garlic, peeled and chopped
* 1 Carrots, cut into small Dice
* 1 Celery stick and leaves, chopped finely
* About 4 tablespoons chopped Vegetables, either Turnip, Squash, Celeriac, Swede or Parsnip
* 2 large Tomatoes, de-seeded and chopped, or 12 Cherry tomatoes, quartered;
* 1.2 Litres/2 Pints Chicken stock
* 1 can 225g haricot, Borlotti or Cannellini beans, drained
* 2 green savoy Cabbage leaves, or cavolo nero (Italian black cabbage), Shredded
* Salt and Black pepper
'''To serve:'''
* 4 thick slices of day old Ciabatta or Sourdough bread
* Extra virgin olive oil
* 4 tablespoons of chopped Parsley or Basil
* 4 tablespoons of Grated Cheese, either mature Cheddar, Caerphilly, Cheshire or Lancashire - or try Lord of the Hundreds or Berkswell, both hard Pecorino-style sheeps’ Milk Cheeses, made in the UK

===Method===
* To make the Soup first Grill the Bread, Brushing with a little Oil then Grilling in a dry pan or ridged Grill pan over a medium heat until crisped.
* Put a slice of Bread into each warmed Soup bowl.
* Heat the Oil in a large pan and add the Onion and Garlic.
* Cook over a low heat for 10 minutes; do not let them take on any colour or it will spoil the flavour of the Soup.
* Add the Carrots, Celery and chopped Vegetables and cook, stirring occasionally over a medium-low heat for another 3 minutes.
* Add the Tomatoes, cook for another 3 minutes then add the Stock, Beans and Cabbage leaves and bring to the Boil.
* Simmer until the Cabbage leaves are tender, taste and add Salt and Pepper - you will need only the smallest amount.
* Serve the Soup ladled over the Grilled Bread; sprinkle a few drops of Extra virgin olive oil on top then scatter over the Herbs and some Grated Cheese.

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