Created by ImPat on June 29, 2019
Step 1: Heat the oil in a large non-stick saucepan, and add the onion, celery, carrots and zucchini and gently fry for 10 minutes stirring occasionally.
Step 2: Tip the beans into the pan, add the stock cube and 1.2 litres of water and stir to dissolve.
Step 3: Add the kale or cabbage and bring to a simmer and cook for 5 to 7 minutes stirring occasionally, until the vegetables are tender.
Step 4: Season with salt and pepper, then lade into bowls and top with pesto.