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2 fresh rosemary sprigs leaves removed and chopped
1 cup savoy cabbage thinly sliced
6 cups gluten-free vegetable stock
1 can white beansdrained and rinsed
handful fresh flat leaf parsley chopped
salt and pepper
Directions
What are we cooking today?
Garlic, rosemary, leek and fennel - the flavours will make your guests wanting more.
Getting started
In a large soup pot, heat the oil over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.
Add the garlic, rosemary and cook for another minute.
Add the cabbage and sauté another minute.
Add stock and bring to a boil.
Add the beans and cook on low for 10 – 15 minutes, until veggies are tender.
Stir in the parsley and season with salt and pepper.
Annabelle's tips
A sprinkle of fresh grated Parmesan cheese gives this dish another tasty dimension.
Nutrition
Nutrition
Serving Size
4
per serving
Calories
332
Amount/Serving% Daily Value
Total Fat
14.5 grams
19%
Saturated Fat
4.8 grams
24%
Cholesterol
0 milligrams
Sodium
1880 milligrams
82%
Total Carbohydrate
48.3 grams
18%
Dietary Fiber
11.4 grams
41%
Total Sugars
8.1 grams
Protein
12.4 grams
Calcium
16 milligrams
2%
Iron
39 milligrams
217%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
