Butterbean and vegetable stew

Method

1. Heat a glug of oil in a large flameproof casserole 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.
2. 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.
3. Stir through the parsley and basil, then serve in bowls with crusty baguette slices.