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Summer vegetable broth
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Serves: 2
500ml Cooks' Ingredients Vegetable Stock
½ essential Waitrose Pointed Spring Cabbage, sliced
1 essential Waitrose Carrot, sliced
400g can essential Waitrose Cannellini Beans, drained and rinsed
½ x 25g pack chives, chopped
1. Place the stock in a saucepan and bring to the boil. Add the cabbage, carrot and beans, cover and simmer for 5 minutes, season.
2. Stir in the chives and serve with crusty bread.
Typical values per serving:
Energy |
746 176 |
---|---|
Fat | 1.7g |
Saturated Fat | 0.7g |
Carbohydrate | 28.4g |
Sugars | 11.5g |
Protein | 11.8g |
Salt | 0.3g |
Fibre | 11.2g |
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