• Calorie controlled cooking oil spray

• 1 medium onion (sliced)

• 2 garlic cloves (thinly sliced)

• 2 celery sticks (trimmed and thinly sliced)

• 400g/ 14oz tin chopped tomatoes

• 1 vegetable stock cubes

• 1 tsp dried mixed herbs

• 2 medium carrots, or 2 yellow peppers, (cut into 2cms/1in chunks)

• 400g/14oz tin of butter beans (drained and rinsed)

• 1 head young spring onions( approx. 125g 4 ½ oz, trimmed and sliced)

• Sea salt & freshly ground black pepper


1. Spray a large non stick saucepan with oil, cook the onion, garlic, celery, and carrots or peppers, gently for 10mins stirring regularly until softened.

2. Add 750ml 26fl oz, water, and the chopped tomatoes, crumble over the stock cube, and stir in the dried herbs. Bring to the boil, then reduce the heat to simmer and cook for 20mins

3. Season the soup with salt and pepper, add the spring greens, butterbeans, return to a gentle simmer, and cook for a further 3-4 mins, until the greens are softened. Season to taste, and serve in deep bowls.