Warming Winter Bean and Cabbage Soup

I am finally back to the blogophere following some nasty computer viruses invading my laptop combined with, on a much nicer note,  a wonderful winter sun holiday in the canary islands. Much tapas was consumed along with  goats cheese, bread, olives and for J at least half a pig in the form of various hams and salamis. This holiday has really endeared me to the Spanish as who couldn't love a culture that has brought such yummy dishes to the wider world. As winter draws on I am looking forward to turning up the heating, shutting the curtains and eating some tapas dishes I have recreated and pretending, if only for a night, that we are back in sunny Fuerteventura. 

In the meantime I will post a couple of recipes that I had ready to publish in November, before my laptop got very sick. The first is this winter soup recipe that really is filling and hearty and makes a great warming lunch or light supper served with bread and or a hunk of cheese. If you want some meat than some thick chunks of Chorizo, added at the same time as the beans would make a great addition although you might want to reduce the amount of smoked paprika.

Warming Bean and Cabbage Soup (Serves 2)
Vegan, vegetarian, dairy free, gluten free
Ingredients
1 Small onion, finely chopped
1 Carrot, thinly sliced
1/2 Stick of celery, finely chopped
1tbs Olive oil
Sprig of fresh rosemary or thyme

400g/14oz/ Can of plum tomatoes, chopped
700ml/ Good quality vegetable stock
400g/ 14oz/ Can of butter/lima  beans, drained 
1/2tsp Smoked Spanish paprika, to taste
100g/Couple handfuls Calvo nero or kale or spring greens, thinly sliced and de-veined if necessary

Method

• In a medium sized pot add the oil and heat over a medium heat. Add the onion, celery and carrots and fry until the onion is softened.
• Next add the chopped canned tomatoes, herbs and stock and simmer until the carrots are tender. (This will take around 15 mins). Add the beans, paprika, and greens and continue to cook until the beans are heated through and the greens are wilted. Serve warm. This soup will keep in the refrigerator for a few days if you don't use it all at once.