Lemony cabbage and orzo soup

Heat extra virgin olive oil in a soup pot.

Dice the onion and cook it in the oil for a few minutes while dicing about three stalks of celery.

Remove the outer layers of the cabbage, cut it in half, core it and cut it quite small; rinse well in a large colander.

Add the cabbage and celery to the onions with a good pinch of salt; stir so it contacts the bottom of the pot.

Cover and cook down for about eight to 10 minutes as a head start before the liquid.

Add the stock: a couple of bouillon cubes (chicken or vegetable), or vegetable or chicken stock.

Add one can of drained, rinsed cannellini beans and the fresh thyme sprigs.

Bring to a boil, then simmer no longer than about 20 minutes, until the cabbage is tender.

Add half a cup of orzo and a little cracked black pepper; cook until the orzo is tender. Remove the thyme stems.

Off the heat, add the juice of one big lemon and plenty of chopped parsley.

To make ahead, cook with the beans but leave the orzo out until serving, since it keeps swelling and turns mushy.