Tuscan Bean Soup
2 14oz Cans Chopped Tomatoes (with herbs / Italian Style)
1/2 pound Savoy Cabbage, shredded
salt and pepper to taste
1 14oz Can Cannellini Beans
Olive Oil, to garnish
Parmigianno-Reggiano, to garnish
1. Pour tomatoes into large saucepan and add one can cold water. Bring to a boil, then reduce heat to a simmer.
2. Add cabbage and partially cover and allow to simmer about 15 minutes, until cabbage is tender.
3. Drain and rinse beans and add to pot. Heat through and season to taste.
4. Serve with a drizzle of fruity olive oil and a sprinkle of cheese.