Hearty Vegetable Soup

Ingredients

• calorie controlled cooking oil spray

• 1 medium onion, sliced

• 2 garlic cloves, thinly sliced

• 2 celery sticks, trimmed and thinly sliced

• 2 medium carrots, cut into 2cm/1in chunks

• 400g/14oz tin chopped tomatoes

• 1 vegetable stock cube

• 1 tsp dried mixed herbs

• 400g/14oz tin butter beans, drained and rinsed

• 1 head young spring greens (approximately 125g/4½oz), trimmed and sliced

• sea salt and freshly ground black pepper

Preparation method

1. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots gently for 10 minutes, stirring regularly until softened.

2. Add 750ml/26fl oz 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.

Source: BBC Food