Time to make: 30 mins
Total cost: $18.84 / $3.14 per serve
cooking oil spray
3 carrots bchopped
1 onion, chopped
3 stalks celery, chopped
3 cloves garlic,minced
2 cups chopped sweet potato
2 cups gluten-free vegetable stock
670g jar passata 2 tablespoons
Gourmet Garden Mediterranean seasoning
1 cup quinoa
2 x 400g cans butter beans
1/2 head savoy cabbage, shredded
Step 1 Spray base of a large non-stick saucepan with oil and place over medium heat. Add carrot, onion, celery and garlic and cook for 5 minutes or until softened. Add sweet potato and cook for a further 5 minutes.
Step 2 Add stock, 5 cups water, passata and seasoning. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes.
Step 3 Meanwhile, place quinoa and 2 cups boiling water in a large saucepan over medium heat and cook for 8 minutes or until the water is absorbed.
Step 4 Add beans and quinoa to soup. Cook for 8-10 minutes, adding cabbage for the final 5 minutes of cooking and serve