Mallorcan stew

Ingredients for 4 servings:

• 1 head of white cabbage
• 1 onion(s)
• 1 tomato(s)
• 1 bell pepper(s)
• 1 stalk(s) leek
• 4 tbsp olive oil
• 1 bunch of parsley
• 1 bulb(s) garlic
• 150 g beans, green
• 150 g sugar snap peas
• Spinach (amount to taste)
• White bread – slices, 2 days old
• 1 liter of broth
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mallorcan soups

Blanch the tomato, peel and dice it, peel and finely chop the garlic, clean, deseed and finely chop the bell pepper, clean, wash and slice the leek, peel and chop the onion, clean and slice the white cabbage, clean, wash and chop the parsley. Heat the oil and sauté the tomato, garlic, bell pepper, leek and onion. Deglaze with the stock, add the cabbage and beans and cook for fifteen minutes. Add the snow peas and spinach and cook for another ten minutes, then add the parsley and let it stand for another ten minutes. Season to taste with salt, pepper and oil. To serve, place the bread slices in the bowls and pour the soup over them.