Italian Winter soup

Sally Bee brings us another healthy and delicious gluten-free recipe that's perfect for helping you get your five a day!

This soup is ideal for freezing. Portion into single servings and freeze in suitable containers. Defrost thoroughly and reheat until piping hot.

Serves: 4

Ingredients

1 tbsp extra virgin olive oil1 onion, roughly chopped2 cloves garlic, peeled and crushed1 large carrot, diced1 tsp fennel seeds, roughly crushed400g can chopped tomatoes750ml gluten-free vegetable stock,3 sprigs fresh rosemary, leaves picked and chopped1 fresh Savoy cabbage, halved and shredded400g can Borlotti Beans, drained and rinsed

Method

• Drizzle the tablespoon of extra virgin olive oil onto the bottom of a large, heavy-based pan

• Add the onion, garlic and carrot and cook over a medium heat for 8–10 minutes, stirring occasionally, until softened. Add the fennel seeds and cook for a further minute.

• Pour in the tomatoes and stock and bring to a simmer. Stir in the rosemary and cabbage, cover and simmer for 15 minutes. Add the beans and simmer for a further 5 minutes.

*Serve hot!