Instructions

1. Finely chop the onion, garlic, celery and carrot.
2. Heat the oil a medium saucepan and gently sauté the chopped veggies for 5 minutes.
3. Meanwhile, chop the red pepper. Add the pieces to the pan, together with the oregano and balsamic vinegar. Sautee for a further 5 minutes.
4. Rinse the tomatoes and add to the pan. Add the vegetables stock and enough water to cover the veggies.
5. Bring to the boil, cover and simmer over low heat for 20 minutes.
6. Meanwhile, finely chop the spring greens, then rinse and drain. Drain the beans too.
7. Add the parsley to the soup, then turn off the heat. Using a hand-held blender, whiz the stew until you get a lightly textured, creamy soup. If it’s too thick, add more stock.
8. Turn on the heat again under the pan, then add the beans and spring green pieces. Cook for another 8 minutes or so, until the cabbage becomes tender.
9. Serve warm, with plenty of ground pepper and a dash of balsamic vinegar.