Method

Serves 4

1. Place the chicken in a large saucepan or stockpot and cover with the stock and water, then add the cannellini beans and bring to a gentle simmer over medium heat. Add the bay leaf and thyme, then cook over low heat for 50 minutes or until the chicken is cooked and the beans are tender. Remove from the heat and leave to stand for 15 minutes. Remove the chicken and beans from the stock and set aside. Strain the stock and reserve. When the chicken is cool enough to handle, remove the skin and shred the meat from the bones into bite-sized pieces. Set aside.

2. Meanwhile, rinse the pan and return it to the stove. Heat the olive oil over medium heat, then add the garlic and fry for 30 seconds or until golden. Add the carrot, onion and celery and cook for a further 2-3 minutes. Return the stock, beans and chicken to the pan and bring to the boil, then simmer for 10 minutes. Add the black cabbage and beans and cook for a further 3 minutes, then add the peas and cook for another minute. Season to taste with salt and pepper.

3. Ladle the soup into bowls, then drizzle with extra virigin ovlie oil and serve with chargrilled sourdough to the side.