Potato and Tomato Italian Soup
- 400g Potatoes with skins and cut into small chunks
- 400g Canned Chopped Tomatoes
- 150g Savoy Cabbage shredded
- 1 Sliced Leek
- 1.5 litres Low Sodium Vegetable Stock
- Oregano (fresh or dried)
Place the stock in a large saucepan and add the leek, potatoes and tomatoes. Bring to the boil and simmer for 10 minutes.
Add the cabbage and oregano and simmer for a further 3-4 minutes. Season to taste. Serve hot.