- Difficulty
- easy
- Serves
- 3 people
- Meal course
- Lunch
- Posted by
- Posted on
- 9th September 2016
- 1 medium
- Courgette - finely chopped
- 1 medium
- Green pepper - finely chopped
- 1 medium
- Orange pepper - finely chopped
- 4 medium
- Tomato - finely chopped
- 1 medium
- Red chilli - deseeded and finely chopped
- 1 medium
- Red onion - peeled and finely sliced
- 4 whole
- Garlic cloves - left whole
- 1 tbsp
- Olive oil
- 1 Sprig
- Rosemary
- 1 pinch
- Cayenne pepper
- 1 tbsp
- Tomato Puree
- 1 Pint
- Chicken stock
- 175 grams
- Cannellini beans - drained and rinsed
- Heat the oven to 180’C
- Place the veg in a roasting tin and mix in the olive oil. Place the rosemary on top and place in the oven. Stir every 10 minutes and remove when all the veg is cooked and a little mushy
- Transfer to a saucepan, squeezing the garlic out of their skins and add the stock, cayenne pepper, tomato puree and beans, bring to the boil and then simmer for 10 minutes. Serve with toasted garlic bread and enjoy
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