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Ingredients
- 4 carrots, finely chopped
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- 400g/14oz canned cooked kidney beans, drained
- 400g/14oz canned cooked
- cannellini beans, drained
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 x 400g/14oz cans choppedplum tomatoes
- 50ml/2fl oz tomato purée
- 100g/4oz mushrooms, sliced
- 275g/10oz broccoli
- 1⁄4 teaspoon freshly ground black pepper
Instructions
- Sweat the carrots and onion in the oil in a large non-stick saucepan for
5 minutes until softened. Add the garlic and sweat for a further 30 seconds. - Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato
purée and mushrooms. Simmer, covered, for 25 minutes. Add the
broccoli and pepper, and cook for about 5 minutes until the broccoli is
tender but still with a bite. - Serve hot over freshly cooked spaghetti.
