The Sunday News
INGREDIENTS
1 tablespoon olive oil
1 onion, peeled and sliced
2 carrots, peeled and diced
2 parsnips, peeled and diced
2 celery stalks, chopped
250g (8oz) Swede, peeled and diced
600ml (1 pint) hot vegetable stock
400g can tomatoes
420g can butter beans, drained
A handful of chopped parsley
Method
Heat the oil in a large pan, add the onion and fry slowly for 5 minutes. Add the other vegetables, cover and fry over a medium heat for 5 minutes, so they start to soften.
Pour in the stock and canned tomatoes, bring to the boil, cover and simmer for 10 minutes. Stir in the beans and cook for another 5 minutes, until the vegetables are tender. Sprinkle with the chopped parsley. -www.goodtoknow.co.ukrecipes
