Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 1 onion, peeled and sliced

  3. 2 carrots, peeled and diced

  4. 2 parsnips, peeled and diced

  5. 2 celery stalks, chopped

  6. 250g (8oz) swede, peeled and diced

  7. 600ml (1 pint) hot vegetable stock

  8. 400g can tomatoes

  9. 420g can butter beans, drained A handful of chopped parsley

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pan, add the onion and fry slowly for 5 mins. 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.


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