Soak beans in cold water overnight. The next day, drain beans, put into a large saucepan and cover with fresh cold water. Bring to the boil and simmer for about 1 1/2 hours till tender.

Meanwhile, shred cabbage. Peel and thinly slice onion; trim and slice leek and celery. Scrape and chop carrot. Peel and crush garlic. Heat oil in a large saucepan and fry vegetables, except cabbage, with garlic and herbs till lightly browned. Add cabbage and seasoning and fry for a further 5 minutes.

Remove herbs from pan and add the tomato puree, drained beans and stock. Bring to the boil and simmer for a further 15 minutes. Taste and adjust the seasoning and pour into warmed individual bowls.