Method

1. Heat a splash of oil in a large, heavy based saucepan and fry onions, leeks, garlic and potatoes for 4-5 minutes. Do not allow to brown.

2. Add stock and simmer for 20 minutes. Add cabbage and beans and half of the herbs. Season with salt and pepper and cook for a further 15 minutes.

3. Using a stick blender (or ladle out about half of the soup into a food processor or blender), blend until the soup is thick, but still very chunky. Taste and season further if necessary.

For the toasts:  Drizzle both sides of the bread with olive oil and rub with the garlic clove. On a ridged grill pan, cook one side until golden. Sprinkle with parmesan cheese and finish under a grill until golden.

Ladle soup into bowls, sprinkle remaining herbs and parmesan cheese over the top and serve immediately with the toast. Drizzle with extra olive oil if desired.

Notes
There are many versions of this soup - some include tomatoes. You could add pancetta or bacon if you like. It is great to have in the freezer and tastes even better when it has been in the fridge for a couple of days!

*  This information was sourced from '9am with David and Kim'