Adding a couple of cups of passata to a vegetable and butter bean mixture is a delicious meal knocked up in minutes. Serve it with warm crusty bread to scoop up every last drip.
Ingredients
| 2 Tbsp | Olive oil |
| 1 | Red onion, sliced |
| 3 | Garlic cloves, crushed |
| 1 stick | Celery, chopped |
| 1 | Carrot, grated |
| 1 | Courgette, grated |
| 1 Tbsp | Lemon zest |
| 3 cups | Passata, see recipe below (Main) |
| 1 pinch | Chilli flakes |
| 390 g | Butter beans, drained (Main) |
| ½ cup | Chopped oregano leaves, plus few leaves to garnish (Main) |
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Directions
- Heat the oil in a large pan. Add the onion, garlic and celery, cooking until softened. Add the carrot, courgette and lemon zest cooking for 5 minutes. Stir through the passata (recipe below) and butter beans, chilli flakes, oregano, salt and pepper to taste.
- Serve with some warm crusty bread.
Passata sauce
2 Tbsp olive oil
6 cloves garlic
1 small red onion
2 x 400g tins tomatoes
2 Tbsp tomato paste
2 tsp balsamic vinegar
1 tsp brown sugar (optional)
1 cup basil leaves
1/4 cup fresh oregano leaves (or 1 tsp dried)
Salt and pepper to taste
- Warm the oil in a large pot. Add the garlic and onion, softening completely.
- Add the tomatoes, balsamic, sugar, basil and oregano leaves. Bring to a simmer for 20-25 minutes until the sauce has thickened. Cool slightly and puree with a stick blender until smooth.
