
Another recipe which is easy to do, but very tasty and filling. You can use whatever vegetables you have in the fridge, but in this recipe I used organic broccoli, carrots, cabbage and potatoes with cannellini beans to add on some protein. Then I cooked it with sundries tomatoes, capers and oregano.
PREPARATION & COOKING TIME: 35min
INGREDIENTS FOR 2 PORTIONS:
1 broccoli head, cut into pieces
1 can of cannellini beans (400gr)
1 onion, finely chopped
2 cloves garlic, finely chopped
200gr cabbage, cut in strips
2 carrots, peeled and cut into rounds
1 potato, cut into small cubes
20gr sundried tomatoes, chopped
10gr capers, chopped
1/2 teaspoon oregano
1 teaspoon salt
1 tablespoon extra virgin olive oil
- place the olive oil in a large pan and salute the onions and garlic for 5 mins
- add the potatoes and cook for 5 mins with the water
- add all the other vegetables and the sundried tomatoes & capers, salt and oregano
- simmer for 10 minutes
- then add the cannellini beans with the juice in the tin
- stir well and serve
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 371.9 |
fat | 2.8 |
of which saturated | 0.4 |
carbohydrates | 64.5 |
of which sugars | 8.6 |
fibre | 19.3 |
protein | 19.6 |
salt | 1.0 |
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