Ingredients
2 Tbsp extra virgin olive oil
1 brown onion, diced
6 cloves garlic, sliced
2 carrots, diced
2 sticks celery, diced
1 green capsicum, diced
2L vegetable stock
400g can diced tomatoes
2 zucchini, diced
1 cup diced pumpkin
400g can four-bean mix or cannellini beans
Sea-salt flakes and freshly ground black pepper, to season
1 cup frozen peas
2 cups shredded green cabbage
2 tsp za-atar, plus extra, to serve
Garlic bread, to serve
Method
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Heat oil in a large saucepan on medium. Cook onion and garlicfor 5 minutes, until softened. Add carrot, celery, capsicum, stock and tomatoes, then bring to a simmer.
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Mix in zucchini, pumpkin band beans, then cook for 10 minutes, until pumpkin is just softened. Season, then stir in peas, cabbage and za-atar, and cook until cabbage is just wilted. Serve sprinkled with extra za-atar, with garlic bread on the side.