Winter cabbage and bean soup recipe 1 glass dry white wine (about 150ml) 2 tbsp fresh thyme leaves 400g can peeled plum tomatoes 600ml vegetable stock 400g can cannellini beans or butter beans, drained 4 thick baguette slices 50g Comté or mature cheddar, grated Heat the oil in a saucepan, add the onion and cook over a medium heat for three to five minutes until softened. Add the cabbage and garlic and stir-fry for two minutes. Add the wine and thyme and simmer for one minute. Add the tomatoes and stock and bring to the boil. Simmer for 15 minutes, then stir in the beans. Season and simmer for two minutes. Arrange the baguette slices on a baking tray. Toast under a hot grill on one side, then turn over and top the untoasted side with the cheese. Return to the grill for two to three minutes, until the cheese is golden and bubbling. Ladle the soup into bowls and serve with the cheesy toasts.