Elzekaria

My husband was away at a conference and I was feeding the children and their unexpected neighbourhood friends for a couple of days. Needless to say, there were a lot of white carbs on the menu, and I felt like I needed some hearty veg without a trip to the supermarket. I always have cannellini beans in the cupboard, so I thought I'd give this a go.

Ingredients

  • olive oil
  • 1 onion, finely chopped
  • salt
  • 3 garlic cloves
  • 1 400g can of cannellini beans
  • 1/4 head of cabbage, sliced
  • 500ml chicken stock
  • 250ml water
  • Parsley or dill, chopped
  • drizzle of white wine vinegar

Optional

  • juice of 1/2 a lemon

Method

  1. Heat the oil in a large pan over a medium/low heat. Add the onion and salt, cover and cook for 10 minutes. Don't let the onion brown. Add the garlic and cook for another 5 minutes.

  2. Add the beans, cabbage, chicken stock and water. Bring to the boil and simmer for 1 hour covered, on a medium/low heat.

  3. Add the dill or parsley. Ladle into bowls and drizzle with white wine vinegar to serve.

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