400 g (13 oz) can cannellini or haricot beans, rinsed and drained
2 tablespoons chopped rosemary
1 small garlic clove, crushed
½ small head of Savoy cabbage, shredded (about 250 g/8 oz prepared weight)
salt and pepper
Parmesan cheese, grated, to serve
Heat 1 tablespoon of the oil in a large saucepan or flameproof casserole dish and cook the bacon for 2–3 minutes over a medium-high heat to brown. Add the onion, celery and carrot, reduce the heat slightly, and cook for 5–6 minutes, stirring occasionally, until slightly softened.
Add the stock and bay leaf and bring to the boil. Add the beans and simmer for 10–12 minutes, until the vegetables are almost tender.
Meanwhile, using a small food processor or a pestle and mortar, grind the rosemary with the remaining 3 tablespoons oil, the garlic and a pinch of salt and pepper.
Add the cabbage to the soup and simmer for a further 3–5 minutes, until just tender. Season to taste, then ladle into bowls and serve hot, drizzled with a little rosemary pistou and a sprinkling of Parmesan.