10 mins to prepare and 30 mins to cook
Heat the olive oil in a large pan and chop and saut the onion, celery, carrotsand potato with the cubed pancetta, garlic, rosemary sprigs and one bay leaf for 8-10 minutes.
Meanwhile, blanch half a January King cabbage, core removed and thinly sliced, in boiling salted water for 5 minutes, drain and set aside.
Add the cannelloni beans and 1 litre stock to the pan and simmer for 30 minutes until the vegetables are soft. Add the cabbage, cover and cook for another 5 minutes.
Season and serve with a drizzle of olive oil and crusty bread.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.