Quick Bean and Cabbage Soup

09/01/2020

This super delicious soup is full of flavour and simply perfect for a warming winter lunch or supper. Plus it counts as 2 of your 5-a-day and extra bonus it is low in fat.

Serves: 4

Prepare: 10 minutes

Cook: 15 minutes

Ingredients:

  • 1 large onion, sliced
  • 3 sticks celery
  • 2 carrots
  • 1 tbsp olive oil
  • 2 bay leaves
  • 1 can red kidney beans, drained and rinsed
  • 1 vegetable stock cube
  • 200g finely shredded Savoy or January King cabbage
  • chilli flakes and warm ciabatta bread to serve, optional
  • shavings of parmesan

1. Trim and finely dice the onion, celery and carrots, reserving any celery leaves for garnish (if liked). Place the diced vegetables in a large covered saucepan with the olive oil and bay leaves and cook gently for 4-5 minutes, until softened but not browned.

2. Add the beans and the tomatoes to the pan. Fill each can twice with cold water, adding it to the pan with the vegetable stock cube. Bring to the boil, season to taste and remove the bay leaves. Add the finely shredded cabbage and cook for 3-4 minutes, until tender.

3. Meanwhile, finely chop any reserved celery leaves. Season the soup again then ladle into bowls and garnish with the chopped leaves. Serve with cheese or double cream and slices of warm ciabbata bread, if you wish.

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