2 x 95g cans, Safcol Responsibly Fished Tuna in Springwater 1 tsp olive oil 1 carrot, chopped 1 onion, chopped 1 stick celery, chopped 1 garlic clove, crushed 250g of sliced, sweet potatoes with skin 1 x 400g of cooked cannellini beans, drained ½ tsp cinnamon 1 x 400 g tin of chopped tomatoes 200g of Savoy cabbage 150g of baby spinach Chopped fresh basil Pepper to taste Shaved parmesan (optional)
Step 1 - In a large pot, sauté the onion, celery, carrot and garlic for about 3 minutes until softened Step 2 - Add the sweet potato and cook for another 2 minutes. Step 3 - Add the beans, cinnamon, tomato and cabbage then cover with a few cups of water. Simmer for about 20 minutes until the vegetables are tender. Step 4 - Just before serving, add the spinach, tuna, basil and season with pepper and a little sea salt if needed. This should be a thick chunky soup
Tips:Serve alone or with good quality sourdough bread and enjoy.