Cannellini Bean Stew

Ingredients

• 1 small onion
• 2 cloves garlic
• ½ carrot
• 1 tsp extra virgin olive oil
• 1 x 400g can chopped tomatoes
• 2 dried bay leaves
• 1 vegetable stock cubes
• 250ml water
• 1 x 200g can cannellini beans
• 1 thick slice wholemeal bread

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Method

1. Chop onion, garlic, and carrot.
2. Add onion, garlic and olive oil in a large saucepan and cook until tender. Add carrot and stir, add a splash of water if they're starting to stick.
3. Add tomatoes, bay leaves and 250ml of stock. Mix thoroughly then add the beans, bring to a boil then reduce to simmer, stirring occasionally, until sauce thickens.
4. Serve with a thick slice of bread to mop up leftover sauce.