Winter Cabbage and Bean Soup

|A filling winter soup recipe using January King cabbage and beans.|cabbage|1 tablespoon olive oil1 onion chopped200g January King cabbage shredded1 clove of garlic thinly sliced150ml dry white wine2 tablespoon fresh thyme leaves400g can peeled plum tomatoes600ml vegetable stock400g cannellini beans or butter beans drained4 thick baguette slices50g comte or mature cheddar grated|Heat oil over medium heat and add onion. Fry until softened (3-5 min)Add the cabbage and garlic. Stir-fry for 2 minutes.Add the wine and thyme. Simmer for 1 minute.Add tomatoes and stock and bring to the boil. Simmer for 15 minutes.Stir in the beans. Season and simmer for 2 minutes.Arrange the baguette slices on a baking tray and toast under a hot grill. Turn over and top untoasted side with cheese. Return to the grill for 2-3 minutes until the cheese is bubbly and golden.Serve the soup in bowls with cheesy baguette on the side.|10.00 minutes|4|The Telegraph