Rustic Tuscan Bean Soup

READY IN: 40mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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