Summary

Ingredients

• 1 head white cabbage
• 1 onion (s)
• 1 tomato (s)
• 1 bell pepper (s)
• 1 leek
• 4 tablespoon olive oil
• 1 bunch parsley
• 1 bulb garlic
• 150 g beans, reen
• 150 g suar snap peas
• Spinach, (amount to taste)
• White bread - slices, 2 days old
• 1 liter broth
• salt and pepper

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Instructions

1. Scald the tomato, peel and dice, peel and chop the garlic, clean, core and chop the peppers, clean, wash and cut into rings the leek, peel and chop the onion, clean and slice the cabbage, the parsley clean, wash and chop. Heat the oil and fry the tomato, garlic, bell pepper, leek and onion in it. Deglaze the whole thing with the broth, add the cabbage and beans and cook for fifteen minutes. Add the sugar peas and spinach and cook for another ten minutes, then add the parsley and let it steep for another ten minutes. Then season to taste with salt, pepper and oil, depending on your taste. To serve, place the bread slices on the plates and pour the soup over them.