Name: Easy Tomato and Vegetable Stew
Ingredients: 1 Large diced courgette / zucchini; ½ cup Tinned, drained red kidney beans; 1 Large white potato, diced; ½ cup Vegetable stock; 1 Stick celery, sliced; 1 Large white onion, finely diced; 2 Cloves garlic; 1 Red bell pepper, cut into chunks; 1 tsp Organic vegetable stock powder; ½ cup Water; 4 Large tomatoes, cut into quarters; Handful cherry tomatoes; 1 Spring onion, to decorate; 1 cup Tomato passata; Seasoning. Italian herbs

CategoryLunch

Yields1 Serving

Ingredients:

1 Large diced courgette / zucchini

½ cup Tinned, drained red kidney beans

1 Large white potato, diced

½ cup Vegetable stock

1 Stick celery, sliced

1 Large white onion, finely diced

2 Cloves garlic

1 Red bell pepper, cut into chunks

1 tsp Organic vegetable stock powder

½ cup Water

4 Large tomatoes, cut into quarters

Handful cherry tomatoes

1 Spring onion, to decorate

1 cup Tomato passata [available from supermarkets]

Seasoning. Italian herbs

Directions:

To save time, steam potatoes

Meanwhile gently sauté diced onions, bell pepper, celery and garlic in a little water for about 10 minutes

Add splashes of vegetable stock to prevent burning

Now add cut courgette and tomatoes

Sprinkle with Italian herbs and veg stock powder

Stir and add the water

Add the steamed potatoes and mix

Top with 1 cup of tomato passata and simmer for about 10 more minutes to allow flavours to mix

Add kidney beans and heat through

Top with cut up sweet cherry tomatoes and spring onions

Ingredients