Hearty Vegetable Soup

Ingredients for  2  Servings

• 400g

  Tin of chopped tomatoes
• 400g

  Tin of butter beans, drained and rinsed
• 125g

  Young spring greens, trimmed and sliced
• 2

  Garlic cloves, thinly sliced
• 1

  Medium onion, sliced
• 2

  Celery sticks, trimmed and thinly sliced
• 2

  Medium carrots
• 1

  Vegetable stock cube
• 1 tsp

  Dried mixed herbs
• -

  Salt and freshly ground black pepper
• -

  Low calorie cooking spray

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Spray a large non-stick saucepan  with low calorie cooking spray and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened.
2. Add 750ml water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes.
3. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls.