Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 celery sticks finely chopped
- 3 carrots finely chopped
- 3 red peppers sliced
- 2 garlic cloves crushed
- 2 tbsp tomato purée
- 400g can cannellini beans rinsed and drained
- 400g pinto beans rinsed and drained
- 400g borlotti beans rinsed and drained
- 2 x 400g cans chopped tomatoes
- 1 vegetable stock cube (check the label if you’re vegan)
- 2 bay leaves
- 1 tbsp brown sugar
- ½ tbsp red wine vinegar
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