Winter vegetable stew recipe
This is a low-calorie, healthy vegetarian dish that can be thick like a stew or thinner like a soup. It contains beans, which provide a low-fat source of protein, pasta for energy-giving carbohydrates, and vegetables for vitamins and minerals, giving you a balanced meal in a dish!
Preparation time: 10 minutes | Cooking time: 30 minutes | Serves: 2
- 1 tbsp olive oil
- 1–2 garlic cloves
- 1 small onion, finely chopped
- 2 handfuls of diced vegetables (e.g. carrots, swede, peas, cabbage)
- 1 small tin of either cannellini beans, borlotti beans, butter beans or chickpeas (drained)
- 2 chopped tomatoes or a small tin of tomatoes
- ½–1½ litres/1–3 pints of vegetable stock (depending on how thick you would like it)
- 1 handful of dried pasta of your choice
- 2 pinches of dried or fresh herbs
- Black pepper and chillies or pepper sauce to taste
- In a frying pan heat the olive oil and add the onion, garlic and chillies and cook until softened. Add herbs and cook for 30 seconds.
- In a saucepan, boil the diced vegetables in a small amount of water until nearly soft.
- Add the contents of the frying pan to the saucepan, and then add the dried pasta and beans.
- Gradually add the stock while the pasta cooks. Cook until the pasta goes soft.
- Allow to cool slightly then serve for lunch or tea.