Braised Red Cabbage & Red Bean Soup

Instructions

1. In a deep pan, sauté the red onion until translucent.
2. Add in most of the shredded cabbage, leaving some aside for garnishing. Add a cup of red wine, mix ingredients well until the alcohol evaporates and the cabbage wilts, and add the beans.
3. Pour in the vegetable stock and allow to simmer for just under 20mins.
4. Add thyme leaves and season with salt and pepper if required.
5. Place a small batch of the mixture into a bowl and set aside.
6. Use an immersion blender to blend the soup to a smooth and creamy consistency. You do not need to add any cream as the beans do the job instead.
7. Meanwhile place the remaining shredded cabbage in an air fryer and cook for a few minutes until crunchy.
8. Ladle the soup into serving bowls, top with a mixture of the whole ingredients and garnish with the crunchy shredded cabbage and more thyme leaves.
9. Serve with toasted bread (even better if spread with garlic plant butter!) for a true Tuscan-style experience.