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Heat a splash of broth in a large pot over medium-high heat. Add the leeks and coleslaw mix to the pot. Cook for five minutes and season with salt and pepper.
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Add the remaining broth and bring to a boil. Reduce the heat and add the tomato paste and rosemary. Simmer for seven to 10 minutes.
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Stir in the beans and cook for another five minutes or until everything is heated through.
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Garnish with parsley (optional) and divide evenly between bowls. Enjoy!
Leftovers
Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Serving Size
One serving is approximately two cups.
More Flavour
Add cooked protein of choice. Use shredded green cabbage and matchstick carrots instead of coleslaw mix.
Ingredients
Directions
-
Heat a splash of broth in a large pot over medium-high heat. Add the leeks and coleslaw mix to the pot. Cook for five minutes and season with salt and pepper.
-
Add the remaining broth and bring to a boil. Reduce the heat and add the tomato paste and rosemary. Simmer for seven to 10 minutes.
-
Stir in the beans and cook for another five minutes or until everything is heated through.
-
Garnish with parsley (optional) and divide evenly between bowls. Enjoy!
Leftovers
Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Serving Size
One serving is approximately two cups.
More Flavour
Add cooked protein of choice. Use shredded green cabbage and matchstick carrots instead of coleslaw mix.
