My go to comfort food on cold wintery nights
Prep | 10 mins
Cook | around 20 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal
INGREDIENTS
1tbsp olive oil
4 celery sticks, thinly sliced
1 leek, thinly sliced
Yellow and green pepper, diced
1 courgette, diced
1 aubergine, diced
1tbsp red wine vinegar
500ml veg stock
1x 400g tin of chopped tomatoes
1x 400g cannellini beans, drained and washed
1x pouch of basmati rice
Large handful of flat-leaf parsley, stalks bashed and leaves picked
Sea salt and freshly ground black pepper
METHOD
Heat the oil in a large frying pan or skillet and fry the leek, celery sticks and peppers for 5 minutes. Add everything else except half the parsley leaves, the rice and beans, stir well, bring to the boil and simmer for at least 10 minutes*. Add the beans. Cook the rice according to packet instructions (usually around 2 mins) and stir into the stew. Remove the parsley stalks before serving.
Portion into serving bowls and sprinkle over with chopped parsley. Serve with big hunks of bread to mop the sauce. Absolutely Delicious! Enjoy x
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*I prefer to slow cook for at least an hour for maximum flavour but, if pressed for time, 10 mins is just enough
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