Method
Serves 3. Peel and chop 1 small onion, 1 stick celery, 1 carrot and 2 small potatoes into very small dice. Heat 1 tbsp olive oil in large pan, saute onion and celery gently 5 mins. Add carrot and potato, cook 3-4 mins more. Dissolve 2 vegetable stock cubes in 1 litre boiling water, add to pan. Add a handful of green beans, simmer 10 mins until veg just tender. Wash 5 wild garlic leaves, cut into small ribbons and add to broth. Season with salt and pepper.