Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Peel and cut the potato, carrot, onion and courgette into roughly 2 cm pieces.
- Put the vegetables in a pan, cover with 1.5 L of water and season with the salt. Simmer for 20 minutes over medium heat, until the potato is tender when pierced with a fork.
- Drain and weigh 100 g of canned white beans. Add to the pan for the last 5 minutes to heat through.
- Blend to a purée with a stick blender and stir in the olive oil.
- Add the finely shredded cabbage and cook for a further 5 minutes, uncovered, before serving.
Shopping tip
Use vegetables you have in the fridge. Keep half unblended for a more rustic version.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.