Home > Recipes > Healthy family meals > Garlicky vegetable, bean and herb pot with parmesan toasts

Garlicky vegetable, bean and herb pot with parmesan toasts

Name: Garlicky vegetable, bean and herb pot with parmesan toasts
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 tbsp olive oil; 3 carrots, diced; 2 celery sticks, diced; 1 onion, roughly chopped; 2 leeks, washed and sliced; 150ml red wine; 4 garlic cloves, crushed; 400g can chopped tomatoes; 200ml vegetable stock, hot; 400g can flageolet beans, rinsed and drained (or use frozen, see opposite); 400g can borlotti beans, rinsed and drained; Bunch of fresh flatleaf parsley leaves, roughly chopped; Bunch of fresh oregano leaves, roughly chopped; Zest of 1 lemon, grated; Slices of crusty bread, to serve; 25g vegetarian Parmesan, grated, to serve

Published: 30 Sep 08
Updated: 18 Mar 24

This vegetarian recipe is quick and easy and is packed full of flavour. It makes the most of good value tinned beans, too.

Easy
October 2008

Test kitchen approved

Serves 4
Hands on time 25 mins

This vegetarian recipe is quick and easy and is packed full of flavour. It makes the most of good value tinned beans, too.

Vegetarian recipes

Nutrition: per serving

Calories: 422kcals
Fat: 9.2g (1.8g saturated)
Protein: 19.3g
Carbohydrates: 62.7g (17.7g sugars)
Salt: 2.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tbsp olive oil
3 carrots, diced
2 celery sticks, diced
1 onion, roughly chopped
2 leeks, washed and sliced
150ml red wine
4 garlic cloves, crushed
400g can chopped tomatoes
200ml vegetable stock, hot
400g can flageolet beans, rinsed and drained (or use frozen, see opposite)
400g can borlotti beans, rinsed and drained
Bunch of fresh flatleaf parsley leaves, roughly chopped
Bunch of fresh oregano leaves, roughly chopped
Zest of 1 lemon, grated
Slices of crusty bread, to serve
25g vegetarian Parmesan, grated, to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oil in a casserole over a medium heat. Cook the carrots, celery, onion and leeks for 10 minutes, until softened. Add the wine and simmer until reduced by half.
Stir through the garlic, chopped tomatoes and stock. Season well and simmer for 5 minutes. Add the beans and cook for a further 5 minutes. Check the seasoning, then scatter over the fresh herbs and lemon zest.
Meanwhile, preheat the grill to medium and lightly toast the bread slices. Top the toasts with the grated Parmesan and grill until bubbling.