|1||onion — large brown, finely diced|
|2||carrots — peeled and diced|
|3||celery stalks — diced|
|1||fennel — bulb, chopped|
|1||garlic — cloves, minced|
|400 g||tinned tomatoes — chopped|
|1||fresh rosemary — finely chopped|
|1||stock — vegetable|
|400 g||cannellini beans — tinned|
|fresh parsley — chopped|
Heat the olive oil in a pan and sauté the onion, carrot, celery and fennel until soft. Stir in the garlic and cook for another minute.
Add the chopped tomatoes, tomato paste, sugar, bay leaves, rosemary and vegetable stock.
Cover with a lid and simmer for about 50 minutes until the vegetables are tender and the sauce is thickened.
Add the beans and stir through. Season with salt and freshly ground black pepper.
Cook for another 5 minutes. Top with parsley and serve with crusty sour dough bread and a green salad.
Should you have any leftovers, fill cooked gem squash with the bean stew, top with feta and pumpkin seeds. Place under a grill until golden and then scatter with a handful of spring onions and diced avocado. A two for the price of one recipe!