Ingredients

Steps

• Spray a large non-stick saucepan with oil and sauté the onion, garlic, celery, and carrots for 10 minutes until softened.
• Add 750ml of water, chopped tomatoes, crumbled stock cube, and dried herbs.
• Bring to a boil, then simmer for 20 minutes.
• Stir in the spring greens and butterbeans after seasoning with salt and pepper.
• Simmer for 4 minutes until greens are soft then serve in deep bowls.