Ingredients:

• 2 cups – Chicken broth
• 250 g – Egg noodles
• 1/2 cup – chopped Onion
• 1 – medium potato, peeled and chopped
• 1/2 cup – chopped Broccoli
• 1/2 cup – frozen Corn
• 1/2 cup – torn Spinach
• 1/2 cup – chopped fresh Mushrooms
• 1/2 cup – chopped Carrots
• 1/4 cup – chopped Cabbage
• 1 Clove – garlic, minced
• 1 tbsp – vegetable oil
• 1 cup – canned white beans

Method:

1. Heat the oil in a large pot over medium heat. Cook the onions and garlic until tender.
2. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage.
3. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer for 20 mins, until potato is tender.
4. Stir egg noodles and white beans into the pot, and continue cooking for 7 mins, or until noodles are tender and beans are heated through.