Heat the oil in a large soup pot, then add the onion and carrot and cook, stirring often, for 5 minutes or until the onions are soft and begin to turn golden.
Stir in the stock, cannellini beans, canned tomatoes, bay leaves, chili flakes, and pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Stir in the chopped cabbage and simmer for a further 10 minutes.
Serve topped with parsley, if using, and enjoy!
Notes
Beans - swap the cannellini beans for another variety. Butter beans, navy beans, kidney beans all work well. Find out more about beans and get more bean recipes.
Cabbage: Instead of cabbage, try chard, kale, spring greens or spinach. If using spinach, add it at the very end for a minute or so, rather than 10 mins.
Vegetarian - try adding a handful of parmesan at the end for a rich flavor.
Store: Store your soup in an airtight container in the refrigerator for up to 5 days.Reheat: Reheat in a microwave or in a pot on the stovetop.Freeze: Allow the soup to cool completely, then add it to an airtight container or ziplock bag. Freeze for up to 6 months. Thaw then reheat as above.