Created by ImPat on July 2, 2017
Step 1: In a large pot, heat the oil and add the onion, cooking until softened but not brown and then add the carrots and cook for 2 to 3 minutes and then repeat with the celery, potatoes, cannellini beans, zucchini and runner beans and then add the cabbage and cook, stirring for about 5 minutes (these steps should never be rushed as this is when the flavours of the vegetables are released).
Step 2: Add the stock, the tomatoes, the cheese crust and a little salt and simmer very slowly for at least 3 hours, by which time it should be thick and soupy.
Step 3: Check the seasoning and the consistency and serve with crusty bread and grated cheese.