This hearty vegetable soup is packed full of flavor and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers.
As part of an Intermittent diet plan, 1 serving provides:
Your daily salty food
3 of your 5 daily vegetable portions
This meal provides 219 kcal per portion.
Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened.
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.
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.
Double the recipe if you fancy eating it over a couple of days.
The butter beans can be substituted for other beans from your store cupboard if you don't have any.
