Vegetable stew

Name: Vegetable stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 50 ml olive oil; 1 onion thinly sliced; 4 garlic cloves crushed; 350 g courgettes thickly sliced; 300 g carrots sliced; 450 g cauliflower cut into florets; 410 g tinned tomatoes chopped; 250 ml vegetable stock; 410 g butter beans tinned, drained and rinsed

4 servings Prep: 10 mins, Cooking: 20 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

50 ml	olive oil
1	onion — thinly sliced
4	garlic cloves — crushed
350 g	courgettes — thickly sliced
300 g	carrots — sliced
450 g	cauliflower — cut into florets
410 g	tinned tomatoes — chopped
250 ml	vegetable stock
410 g	butter beans — tinned, drained and rinsed

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Method:

Heat oil in a saucepan and cook onions until soft.
Stir in garlic, courgettes, carrots and cauliflower and cook for five minutes.
Add the tomatoes and stock, cover and simmer for about 15 minutes or until the vegetables are almost tender.
Add the beans and heat through.
Serve with basmati rice or couscous.

Variations
If you like meat, add browned slices of chicken or lamb.
Use a selection of your favourite vegetables, but remember to include contrasting colours and textures.