A hearty, chunky soup packed with an array of nutrient rich vegetables especially dark leafy greens rich in B vitamins, vitamin C, calcium, vitamin K and magnesium.  Adding beans provides plenty of additional protein and calcium.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4

Ingredients:

• 2tbsp olive oil
• 2 carrots, roughly chopped
• 1 red onion, chopped
• 3 sticks celery, chopped
• 2 garlic cloves crushed
• 2 leeks, sliced
• 1 small potato, peeled and cut into dice
• 400g can chopped tomatoes
• 600ml chicken or vegetable stock
• ½ savoy cabbage, shredded or bunch of Swiss chard/kale stemmed and chopped
• 1 x 410g can cannellini beans, drained and rinsed
• 2tbsp parsley, chopped
• 2tbsp freshly grated parmesan
• Olive oil to serve
• Sea salt and black pepper to serve.

Method:

• Heat the oil in a large saucepan and sauté the carrots, onion, celery, garlic, leeks, and potato over a low heat for about 10 minutes.
• Add the tomatoes and stock. Simmer for 10 minutes. Add the cabbage and beans and cook for a further 10 minutes. Season to taste.
• Stir in the parsley and serve hot with Parmesan and a drizzle of olive oil.