Savoy cabbage and bean stew

Ingredients for 4 servings:

• 1 small onion(s)
• some carrots
• 1 small leek(s)
• ½ small savoy cabbage
• 1 can beans, white with soup vegetables
• some celery
• vegetable broth
• some butter
• 1 small bunch of parsley
• a little tomato paste
• some sweet paprika powder
• salt and pepper
• turmeric

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Simple and vegetarian

Dice the onion, peel the carrots, wash and peel the celery, and wash the leek, then finely chop everything. Wash the savoy cabbage and also cut it into small cubes or strips. Melt some butter in a saucepan and add the finely chopped vegetables. Sauté everything thoroughly, then deglaze with vegetable stock. Add the stock until everything is covered, then add the tomato paste and paprika. Simmer for about 5 minutes. Once the vegetables are tender, add the drained beans. Season with salt, pepper, and turmeric. Add the chopped parsley and simmer for another 15 minutes.