Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 onion, peeled and sliced
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 celery stalks, chopped
  • 250g (8oz) swede, peeled and diced
  • 600ml (1 pint) hot vegetable stock
  • 400g can tomatoes
  • 420g can butter beans, drained
  • A handful of chopped parsley

Instruction

  • Heat the oil in a large pan, add the onion and fry slowly for 5 mins. Add the other vegetables, cover and fry over a medium heat for 5 minutes, so they start to soften.
  • Pour in the stock and canned tomatoes, bring to the boil, cover and simmer for 10 minutes. Stir in the beans and cook for another 5 minutes, until the vegetables are tender.
  • Sprinkle the vegetable stew with chopped parsley to serve.