Savoy Cabbage Stew with White Beans

Summary

Ingredients

• 125 g beans, white (can)
• 2 spring onion (s)
• 1 stick (s) celery
• 1 clove garlic
• 1 tablespoon olive oil
• 750 ml vegetable stock
• 1 sprig thyme
• 2 carrot (s)
• 200 g savoy cabbae
• 3 tablespoon sunflower seeds
• 1 pinch (s) salt and pepper
• 2 slices whole grain bread
• 2 teaspoons margarine (low-fat diet margarine)

Print Recipe Pin Recipe

Instructions

1. Drain the white beans. Clean and wash the spring onions and celery. Cut the spring onions into rings, cut the celery into slices. Peel and dice the garlic.
2. Heat the olive oil. Sweat the spring onions, celery and garlic in it. Add the vegetable stock. Wash the thyme leaves and shake dry. Add half of it to the broth and simmer for 5 minutes.
3. In the meantime, peel the carrots and clean the savoy cabbage. Wash both, cut into pieces and add to the stew. Simmer for another 15 to 20 minutes. Add the white beans and cook for another 5 minutes.
4. Roast the sunflower seeds without fat and add to the stew. Season to taste with salt, pepper and the rest of the thyme.
5. Brush the bread with the margarine and serve with the stew.