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This is a quick, easy, nutrient dense meal to enjoy during the cooler months.
- 3 tbs olive oil
- 3 tbs fresh flat-leaf parsley
- 2 tbs oregano
- 1 onion diced
- 1 tbs parmesan cheese
- 2 leeks sliced
- 1 potato large diced
- 2 garlic cloves crushed
- 5 cups vegetable broth or good quality stock
- 800 g canned butter beans
- 1/4 cabbage shredded
STEP 1: Heat oil and cook onion, leek, garlic and potato.
STEP 2: Pour in broth and liquid from beans and simmer for 15 minutes.
STEP 3: Stir in beans, shredded cabbage and half of the herbs.
STEP 4: Season with salt and pepper and simmer for 10 minutes, or until beans are soft.
STEP 5: Blend the soup and serve garnished with remaining herbs and Parmesan cheese.