Spray the bottom of a large saucepan / dutch oven with calorie controlled spray oil. Warm over a medium heat and then add the onions, carrots, celery and peppers and saute for 5 - 6 minutes until they have softened. If you find the vegetables starting to stick to the bottom of the pan then add a couple of tablespoons of water and stir.
Add the garlic (& fresh thyme if using) and saute for a further 1 - 2 minutes.
Stir in the tomato puree and then add the shredded cabbage and stock. Mix thoroughly.
Bring the mixture to the boil then reduce and simmer for 8 - 10 minutes.
Add the green beans and simmer for a further 3 - 4 minutes until tender.
Add salt and pepper to taste.
Notes
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.