Serves 4
250g (8 oz) dried beans, soaked then cooked. (How long depends how old & dry they are.)
or 375g (12 oz) fresh broad beans
or (400g) 14oz tin of borlotti beans drained and rinsed
or a mix of all of the above
250 g (8 oz) root crops eg carrot, swede, parsnip
or a mix of roots and butternut squash
1 clove garlic, crushed
1 medium onion
1 stick celery
100 g (3-4 oz) winter greens eg kale or sprout tops roughly chopped
1 Tbsp tomato puree
1 tin tomatoes
2 Tbsp cooking oil
2 Litres stock
1 dessertsp mixed herbs (parsley, marjoram, basil, thyme)
Method
1. Peel & chop the root veg to the size of chunks you like
2. Sauté the veg in the bottom of a large pan with the garlic in the oil until slightly softened
3. Add tomato puree and stir about for a few minutes
4. Add the tinned tomatoes and stock and bring to the boil
5. Add the winter greens and cooked beans then simmer about 10 mins more
6. Add herbs and season. If it tastes a little dull a teaspoon of pesto or balsamic vinegar will lift it
7. Serve with crusty bread.
Mary Venning