Summer vegetable broth

  • Total time: Ready in 15 minutes 15 minutes
  • Serves:2


    500ml Cooks’ Ingredients Vegetable Stock
    ½ essential Waitrose Pointed Spring Cabbage, sliced
    1 essential Waitrose Carrot, sliced
    400g can essential Waitrose Cannellini Beans, drained and rinsed
    ½ x 25g pack chives, chopped


    1. Place the stock in a saucepan and bring to the boil. Add the cabbage, carrot and beans, cover and simmer for 5 minutes, season.

    2. Stir in the chives and serve with crusty bread. 

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