Heat the olive oil in a large pan and chop and sauté the onion, celery, carrots and 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.
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