Preparation time: 40 min
1 tbsp olive oil
1 onion, peeled and sliced
2 carrots, peeled and diced
2 parsnips, peeled and diced
2 celery stalks, chopped
250 g (8oz) swede, peeled and diced
600 ml (1 pint) hot vegetable stock
400 g can tomatoes
420 g can butter beans, drained
A handful of chopped parsley
1.Heat the oil in a large pan, add the onion and fry slowly for 5 mins. Add the other vegetables, cover and fry over a medium heat for 5 minutes, so they start to soften.
2.Pour in the stock and canned tomatoes, bring to the boil, cover and simmer for 10 minutes. Stir in the beans and cook for another 5 minutes, until the vegetables are tender. Sprinkle with the chopped parsley.
Calories: 172 cals per portion
Fat: 5g per portion