1 tablespoon of olive oil (leave out for wfpb)
1 onion finely chopped
2 carrots, chopped
2 stalks of celery
Black pepper to taste
1 x 400g (14 oz) can of cannellini beans, drained
2 cloves of garlic finely chopped
1 teaspoon of oregano
1 vegetable stock cube and 4 cups of water
½ a cabbage, chopped
1 x 400g (14 oz) can of chopped tomatoes (low salt)
2 tablespoons of chopped fresh parsley to serve

1. In a large pot, heat the olive oil on a medium heat (or use some of the stock if wfpb). Add the onion, carrots, celery, and pepper and cook for 5 minutes or until the vegetables have softened. Stir often.
2. Add the beans, garlic, and oregano, and cook for 30 seconds. Add the stock cube, dissolved in hot water. Bring to a simmer and cook for 10 minutes.
3. Add in the tomatoes and cabbage and simmer for around 6 minutes or until the cabbage has wilted.
4. Serve garnished with parsley.