A refreshing and healthy take on a classic!
A super healthy vegetarian version of the classic tuscan soup
Ingredients
can cannellini beans
400 g, drained
1
can chopped tomatoes
400 g
2
celery ribs
chopped
1
onion
chopped
1
carrot
chopped
2
garlic cloves
chopped
2
cabbage leaves
chopped
50
g
kale
chopped
1
teaspoon
thyme leaves
4
sage leaves
chopped
1
tablespoon
olive oil
300
ml
Water
2
teaspoons
vegetarian bouillon powder
Instructions
Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
Add the Beans towards the end and just heat them through in the soup.