Food Like That: Recipes your mouth will like

Additional ingredients: 1 cup parmesan cheese, shaved
salt and freshly ground pepper

For the garlic toasts:
2-3 tbsp extra-virgin oilive oil
6 thick slices country bread
1 garlic clove, peeled and bruised

1. Heat the oil in a large saucepan and gently cook the onion, leeks, potato and garlic for 4-5 miutes until they are just beginning to soften.
2. Pour on the stock and the liquid from the beans, Cover and simmer for 15 minutes.
3. Stir in the cabbage, beans and half the herbs, season and cook for a further 10 minutes. Spoon about one-third of the soup into a food processor or blender and process until fairly smooth. Return to the soup in the pan, adjust the seasoning and heat through for 5 minutes.
4. Make the garlic toasts. Drizzle a little oil over the slices of bread, then rub both sides of each slice with the garlic. Toast until browned on both sides. Ladle the soup into bowls. Sprinkle with the remaining herbs and the Parmesan shavings. Add a drizzle of olive oil and serve with the hot garlic toasts.