South West Vegetable and White Bean Soup with Cabbage
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Ingredients
- 400 g tinned haricot beans
- 0.5 white cabbage, finely shredded
- 300 g waxy potatoes, peeled and diced
- 2 carrots, diced
- 1 leeks, sliced
- 2 garlic cloves
- 900 ml vegetable stock
- 2 bay leaves
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 266 kcal
- Protein
- 11.9 g
- Carbohydrate
- 38.7 g
- of which sugars
- 11.2 g
- Fat
- 4.7 g
- of which saturates
- 0.7 g
- Fibre
- 11.4 g
- Salt
- 2.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the leeks and garlic for 5 minutes until softened.
- 2
Add the potatoes, carrots, vegetable stock and bay leaves, bring to the boil, then simmer for 20 minutes.
- 3
Add the cabbage and haricot beans and simmer for a further 12-15 minutes until all the vegetables are tender.
- 4
Remove the bay leaves and season well.
- 5
Serve in deep bowls.
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