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OVERVIEW

  • Prep Time : 15 minutes
  • Cook Time :30 minutes
  • Total Minutes :45 minutes
  • Servings: 2 Servings 
  • CALORIES: Approximately 245 to 330 kcal

INGREDIENTS

  • ½ small carrot
  • 1 celery stalk
  • 50g green beans
  • ½ red pepper
  • 1 small onion
  • 2 garlic cloves
  • 1 stock cube
  • 500ml water (for stock)
  • 2 tsp extra virgin olive oil
  • 1 tsp tomato puree
  • 1 can chopped tomatoes
  • ¼ tsp oregano, dried
  • ¼ basil, dried
  • 1 can cannellini beans, drained
  • 50g peas
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tbsp parmesan cheese

DIRECTIONS

  1. Carrot and celery should be peeled and cut into small pieces. Dice the onion, mince the garlic, and roughly cut the green beans and red peppers. Create the stock.
  2. The celery, carrot, onion, and garlic are added to the heated oil in a big pot. Sauté for 5 minutes.
  3. 500ml of stock, dry herbs, tomato puree, and canned tomatoes should all be combined. After bringing to a boil, lower the heat and simmer the mixture covered for 10 minutes.
  4. Add the green beans, red peppers, and cannellini beans and simmer for an additional 10 minutes, or until the vegetables are tender. For the final five minutes, stir in the peas.
  5. Add salt and pepper to taste, then top with vegan parmesan substitute or parmesan.

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