Prep 10 mins Cook 25 mins Makes Serves 4 Source 28bysamwood.com
Heat onion, garlic and oil in a medium-sized saucepan over medium heat. Cook for a couple of minutes until onion softens.
Add stock, potato, carrot, silverbeet stems, rosemary and bay leaves and bring to a simmer and cook for 10 minutes.
Add celery, tomato and silverbeet leaves and return to a simmer for another 3 minutes.
Add drained borlotti beans and peas and return to the boil. Adjust seasonings and serve sprinkled with parmesan.
Energy 1692.10 kJ
Calories 404.14 cal
Sat. Fat 3.26g