An extremely nutritious stew which I like to make in bulk and freeze. My children love this and it’s perfect for winter and chilly evenings. The mix of beans are a very good source of vegetarian protein and fibre. They’re also very inexpensive to buy.

Ingredients

• 3 carrots, peeled and cubed
• 1 red onion, peeled and chopped
• 2 shallots, peeled and chopped
• 1 small butternut squash, peeled, deseeded and cubed
• 1 red pepper, chopped
• 400g mixed beans (Pinto, Black Eyed, Butter, Haricot, Borlotti, Flageolet, Cannellini)
• 2 cloves of garlic, finely chopped
• 2 litres of vegetable or chicken stock
• 1 x 400g tin of chopped tomatoes
• 2 table spoons tomato puree
• 1 teaspoon of mixed herbs
• 1.5 tablespoons of olive oil
• Salt and pepper
• Flat leaf parsley
• Shaved Parmigiano

1. Chop your onion, shallots, carrots, pepper and butternut squash.
2. Add a your olive oil to a large pan and cook the chopped veg on a medium heat until soft  – about 15 minutes.
3. Once soft, add your garlic and cook for a few minutes, continuing to stir.
4. Add the tomato puree and tin of tomatoes including the juice to the pan.
5. Stir well, cook for a few minutes more and then pour in your stock.
6. Drain your beans and rinse well and then add to the pan.
7. Mix well and season to taste with salt, pepper and your mixed herbs.
8. Simmer for about 20 minutes or until everything is cooked through.
9. Serve into bowls and top with fresh flat leaf parsley and shaved parmigiano.