30 minutes| Serves 4
Ingredients
Method
2 x 95g cans, Safcol Responsibly Fished Tuna in Springwater
1 tsp olive oil
1 carrot, chopped
1 onion, chopped
1 stick celery, chopped
1 garlic clove, crushed
250g of sliced, sweet potatoes with skin
1 x 400g of cooked cannellini beans, drained
½ tsp cinnamon
1 x 400 g tin of chopped tomatoes
200g of Savoy cabbage
150g of baby spinach
Chopped fresh basil
Pepper to taste
Shaved parmesan (optional)
Step 1 - In a large pot, sauté the onion, celery, carrot and garlic for about 3 minutes until softened
Step 2 - Add the sweet potato and cook for another 2 minutes.
Step 3 - Add the beans, cinnamon, tomato and cabbage then cover with a few cups of water. Simmer for about 20 minutes until the vegetables are tender.
Step 4 - Just before serving, add the spinach, tuna, basil and season with pepper and a little sea salt if needed. This should be a thick chunky soup
Tips:Serve alone or with good quality sourdough bread and enjoy.
