Perfect for when time is short, this vegetarian recipe bursting with butterbeans and vegetables is crying out to have big chunks of baguette dipped in it.
- Serves 4
- Hands-on time 30 min
Olive oil for frying
2 onions, finely sliced
2 garlic cloves, crushed
4 carrots, chopped into 1cm cubes
Pinch caster sugar
200g frozen spinach
2 x 400g tins butterbeans, drained and rinsed
½ large bunch fresh flatleaf parsley, chopped
Handful fresh basil, roughly chopped
Crusty baguette slices
Heat a glug of oil in a large flameproof casserole dish or chefs pan over a medium heat. Add the onions and fry for 2-3 minutes, then add the garlic and carrots. Fry for a further 5-10 minutes until the carrots start to soften.
Add the passata along with 200ml water and a pinch of sugar. Bring to a simmer and bubble for 5 minutes, then add the spinach and beans. Simmer for a further 10 minutes until hot, then taste and season with salt and pepper.
Stir through the parsley and basil, then serve in bowls with crusty baguette slices.