Hearty Cabbage & Bean Soup
This recipe was suggested by the Cavolo Nero cabbage bag and sounded nice, so I gave it a try. It's not exactly their recipe, but their recipe did inspire this one.
1 tablespoon olive oil
1 onion, chopped (about 180g)
2 cloves garlic, chopped
200g new potatoes, quartered
1 large carrot, cubed (about 100g)
100g Cavolo Nero cabbage
100g cannellini beans, soaked overnight and cooked tender (or use a can)
1 teaspoon thyme
1 teaspoon Vecon Vegetable Stock Concentrate
salt & pepper to taste
Add the oil to a largish pot and fry the onions and garlic. Add the potatoes, carrots, beans, veggie stock & thyme. Pour over sufficient water to cover. Simmer over low heat until veggies are tender.
Add the cabbage and cook for a further 10 minutes. Check the seasoning, add salt & pepper to taste and serve.
Serves 2
Nutrition Data per serving
Calories (kcal) 317.9
Carbohydrate (g) 45.7
Protein (g) 16.8
Fat (g) 8.4
Fibre (g) 15.7
Posts
