3 tablespoons olive oil 1 onion, chopped
1 carrot, chopped 1 celery stick, chopped
200 g/7 oz Savoy cabbage, cut into strips 200 g/7 oz white cabbage, cut into strips
4 country-style bread slices 4 tablespoons freshly grated Parmesan cheese salt and pepper


1.Heat the olive oil in a saucepan, add the onion, carrot and celery and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned. Add both kinds of cabbage, season with salt and cook for 10 minutes.
2.Pour in 1.5 litres/2 1/2 pints water and bring to the boil. Reduce the heat, cover and simmer for 1 hour. If the soup is too watery, remove the lid and cook for a few minutes more.
3.Preheat the oven to 200°C/400°F/Gas Mark 6. Toast the bread on both sides under a preheated grill and place 1 slice in each of four ovenproof soup bowls.
4. Ladle the soup over it, sprinkle with the Parmesan and place on a baking sheet in the oven for a few minutes until the cheese melts.

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