I made this with things I found in the fridge and cupboard. I couldn’t be bothered to go shopping and I like finding a use for languishing flaccid veg. I wanted something warming for a winter day and a bit healthy, post-Christmas. I was especially pleased by the flavours of the rosemary and thyme.
1 tin of beans from the cupboard. I used haricot but cannelini, kidney or any other sort of bean would work.
2 large punnets of cherry tomatoes. If you don’t have any squishy fridge tomatoes, a tin of chopped tomatoes will do.
2 medium carrots
Half a cabbage, spinach or kale
Half a packet of green beans
Some celery, if you have any.
3 sprigs of rosemary
3 sprigs of thyme
1. Start by pre-heating your oven to 180C, if you are using fresh tomatoes. Chop the tomatoes, halves for cherry tonatoes, quarters for regular tomatoes. Toss in a baking tray with olive oil, rosemary and thyme. Roast for 20 minutes.
2. While the tomatoes roast, chop the carrots and celery up finely and sautee in olive oil on a low heat. Add a little hot water or vegetable stock. Top and tail the green beans and cut them in half. Add to the pot along with the chopped greens and cook everything for 10-15 minutes.
3. Puree the tomatoes, fresh or chopped and stir in followed by the beans. Leave to simmer for 10 minutes. Serve topped with some grated cheese and some crusty bread.
(If desired, you can add some garlic to the sauteeing veg in step 2.)