400 g (13 oz) can cannellini beans, rinsed and drained
400 g (13 oz) can butter beans, rinsed and drained
400 g (13 oz) can chopped tomatoes
½ Savoy cabbage, shredded
½ tablespoon chopped fresh rosemary
850 ml (1½ pints) vegetable stock
1 teaspoon truffle oil
salt and pepper
25 g (1 oz) grated Parmesan cheese, to serve
Heat the oil in a saucepan over a medium heat, add the onion and cook for 1–2 minutes until softened.
Stir the garlic, cannellini beans and butter beans into the onions and cook for 1 minute.
Add the tomatoes, cabbage and rosemary to the pan, then pour in the stock and the truffle oil. Mix together well, season and bring to the boil. Simmer for 10–12 minutes, until the cabbage is just cooked.
Divide the soup between 4 shallow dishes and sprinkle with the Parmesan to serve.