Parboil potatoes in a saucepan of water for 15mins. Set aside. In a large pot, cook oil, onions, garlic, celery and carrot over low heat for 15mins until golden. Stir in Ardmona tomato paste, fennel seeds, bay leaves and thyme. Cook a further 3mins. Add Ardmona crushed tomatoes, water, stock cube, cabbage, zucchini, radicchio, potato.and cannellini beans. Simmer for 25mins. Season with salt, pepper and sugar. Finish with freshly shaved parmesan. Serve with thickly sliced bread, toasted and rubbed with a raw garlic clove and a generous drizzle of extra virgin olive oil.For a limited time only, Enter to win an amazing dinner experience with Karen Martini.
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