1 mediumonion–chopped (1-2cm)
1 carrot–peeled and diced (2cm)
1 stick celerydiced (1-2 cm)
100g versatile vegetable i.e.swede, parsnip, sweet potato–peeled and chopped (2cm)
2 cloves garlic–finely chopped
3 tsp Mediterranean herb blend
1tin of beans baked beans-sauce removed and rinsed
1 tin chopped tomatoes
400ml water (1 tins worth)
½ vegetable stock cube
50g leafy greens i.e. cabbage, kale, spring greens–chopped (3-4cm)
olives, parmesan, mozzarella, oliveoil, bruschetta, pesto pasta
|Prepare vegetables as described.|
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft (2 – 3 mins).
Add carrot, celery & versatile vegetable keep cooking over medium heat until softening (3 – 4 mins).
Add garlic and cook out for 1 minute before Mediterranean blend – stir continuously to avoid too much smoke – turn down heat if necessary.
Add tinned tomatoes, beans, 400ml water, stock cube and leafy greens. Stir bring to a simmer and cook gently with a lid checking occasionally and adding water if required for 15 – 18 mins.
Finally taste and adjust seasoning (salt, pepper, tabasco, balsamic vinegar or tomato ketchup).