Updated: Sep 28, 2020
Made with lots of vegetables, greens and beans this dish is a super healthy mixture, that lets you fill up with a variety of vitamins, minerals, enzymes, antioxidants and other nutrients that help you stay young and healthy, strong and full of energy. What's more - making it this time of year means if you're lucky like I was, you can cut up all the vegetables at the garden table and your eyes won't water when you cut the onions.
1 Large Onion
1/2 Butternut Squash
2 Large Carrots
1/2 Savoy Cabbage
2 Celery Sticks
1 Large Courgette
2 Garlic Cloves
80g Spinach Leaves
400g tin Chopped Tomatoes
400g tin Mixed Beans, drained (or any beans from your garden)
2 Vegetable Stock Cubes
50g Tomato Puree
2tsp Dried Oregano
1 litre Boiling Water
50ml Olive Oil
Peel and finely chop the onion, squash and carrots.
Wipe and then chop the celery finely.
Peel and mince the garlic.
In a large pan, saute the onion, garlic and celery in the olive oil for a few minutes.
Add the chopped carrots and squash.
Add the water and tomatoes, then crumble over the stock cubes. Bring to the boil whilst stirring.
Add the tomato puree, paprika, oregano and pepper, then season with salt and cook for 15 minutes.
Shred the cabbage and chop the courgette finely, add to the pan and cook for a further 8 minutes.
Add the beans to the pan.
Slice the spinach leaves roughly and add to the pan.
Cook for another 5 minutes then serve.