Rustic Tuscan Bean Soup

Jana Steinhagen's Note:

A super healthy vegetarian version iof the classic Tuscan bean soup. Just 3 Weightwatchers Points per generous bowl.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 3

• 1 (400 g) can cannellini beans (drained)
• 1 (400 g) can chopped tomatoes
• 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

Directions:

1. 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.
2. Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
3. 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.
4. Add the Beans towards the end and just heat them through in the soup.