Hearty vegetable soup

Ingreadient:

• calorie controlled cooking oil spray
• 1 medium onion, sliced
• 2 garlic cloves, thinly sliced
• 2 celery sticks, trimmed and thinly sliced
• 2 medium carrots or 2 yellow peppers, 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

Direction

1. 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.
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.