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.

• Servings : 4
• Ready in : 00:45 Minutes
• Dish Type(s) : Budget, Everyday, Lunch, Quick & Easy, Soup, Supper
• Food Type(s) : Beans, Greens & Salads