Light Meals, Recipes Italian Vegetable Soup with Cannellini Beans May be frozen in portion sizes Ingredients 1 small onion1/2 head cauliflower1/2 sugarloaf cabbage2 carrots3 sticks celery1 capsicum1 x 400g can diced tomato2 x 400g can cannellini beans, rinsed1L Massel vegetable stock1 clove garlic1 bunch parsley or coriander1 long read chilli (optional) Method Cut all the vegetables into a small diceIn a large pot combine onions, carrots, celery and cauliflower with stock and spices add enough water to ensure vegetables are coveredBring to boil and simmer for 15 minutesAdd remaining ingredients and cook for a further 10 to 15 minutesIf the soup is too thick top it up with waterSeason to taste