Full of herb flavours, this is a great way to make odds and ends of veg into a filling, healthy meal.
2 tbsp olive oil
1 stalk celery, chopped
1 onion, chopped
2 carrots, chopped
1 parsnip, chopped
1 turnip, peeled and chopped
1 tbsp chopped fresh oregano
1 tbsp fresh rosemary leaves
1 tsp lemon thyme leaves
500ml/18fl oz vegetable stock
400g/14oz canned flageolet beans
200g/7oz jar artichoke hearts, drained
2 tbsp chopped parsley
Add the oil, celery, onion, carrots, parsnip and turnip to a large pan.
Put the herbs into the pan and fry until soft and browning slightly. Add the stock and simmer for 15 minutes.
Add the beans and artichokes and simmer for another five minutes. Add the chopped parsley at the end and serve.
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