Savoy cabbage stew with white beans

Ingredients for 2 servings:

• 125 g beans, white (can)
• 2 spring onions
• 1 stalk(s) Celery
• 1 garlic clove(s)
• 1 tbsp olive oil
• 750 ml vegetable stock
• 1 sprig(s) of thyme
• 2 carrots
• 200 g savoy cabbage
• 3 tbsp sunflower seeds
• 1 pinch(s) of salt and pepper
• 2 slices of wholemeal bread
• 2 tsp margarine (low-fat diet margarine)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Drain the white beans. Clean and wash the spring onions and celery. Slice the spring onions into rings and the celery into slices. Peel and dice the garlic. Heat the olive oil. Sauté the spring onions, celery, and garlic in it. Add the vegetable stock. Wash the thyme leaves and shake dry. Add half of them to the stock and simmer for 5 minutes. Meanwhile, peel the carrots and trim the savoy cabbage. Wash both, cut into pieces, and add to the stew. Simmer for another 15 to 20 minutes. Add the white beans and cook for another 5 minutes. Roast the sunflower seeds without fat and add to the stew. Season with salt, pepper, and the remaining thyme. Spread the margarine on the bread and serve with the stew.