Ingredients
| 30 ml |
Zaytoun FAIRTRADE Palestinian olive oil |
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
| 150 gm |
carrots |
| 2 |
sticks celery |
| 1 medium |
onion |
| 3 |
cloves garlic |
| 1 can / 400 gm |
butter beans |
| 1 |
organic vegetable stock cube |
| 30 ml |
tomato puree |
| 2 heaped teaspoons |
raw cane FAIRTRADE sugar |
| 125 gm |
FAIRTRADE Pasta |
| 10 ml |
dried rosemary |
| 5 ml |
dried parsley |
| 20 ml |
parmesan cheese |
| FAIRTRADE |
Sources
Fresh food
Pulses
Herbs and Spices
Sugar
Olive Oil
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Method
Preparation
Peel the carrots and dice.
Trim the celery and slice.
Peel, top, and tail the onion, and chop fine(ish).
Peel and crush the garlic.
Cooking
In the old le creuset:
Warm up the olive oil and add the carrots.
Once sizzling nicely, add the crushed garlic and half the rosemary, and the celery, and stir fry for 3 minutes.
Add the onions and stir fry for 2 to 3 more minutes.
Meanwhile dissolve the stock cube in 1 litre of boiled water, and squirt in the tomato puree.
Drain the tin of beans and rinse.
When the veggies are starting to soften, add the stock, the sugar and the beans.
Bring to near the boil and then cover and simmer for 20 minutes or so until the carrots are cooked.
Add the pasta and parsley and season with salt and pepper.
Simmer uncovered for about 10 minutes until the pasta is "al dente".
Sprinkle with the remaining rosemary.
To serve
Serve with parmesan cheese.
Variations
None really needed, but use chickpeas or cannelini beans if you are out of butter beans.
Omit the parmesan for a vegan dish.
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