Ingredients: Serves 4 people and it is 3 of your 5 a day per person
2 x 380g box of organic cannellini drained
2 x 390g box of chopped tomatoes
½ a large or 1 medium onion diced
1 x large courgette cut into chunks
2 x carrots peeled cut into chunks
1 x green pepper cut into chunks
1 x yellow pepper cut into chunks
4 x garlic clove peeled and cut in half
1 tsp cumin
1 tsp mixed herbs
1 tsp smoked paprika
1 tsp paprika
6 sprays of olive oil
1 x 1 litre boiling hot water
1 x litre boiling hot water mixed with Kallo very low salt vegetable stock (gluten free)
½ x chilli diced
3 x handfuls of basil chopped up finely
1 tbsp olive oil
Good pinch of cracked black pepper
1 Place the yellow and green peppers, carrots, courgette and garlic, smoked paprika, cumin and mixed herbs in a bowl, with 6 sprays of olive oil and mix.
2 Then tip the contents out the bowl onto and baking tray and place the baking tray into a pre-heated oven 200c/400f/gas 6 for 15 minutes. When cooked remove from the oven and set aside.
3 Add the tbsp of olive oil to a large heated saucepan on a medium heat then add the onions and chilli and stir.
4 Then add the paprika and stir and cook for about 1-2 minutes.
5 Then add the roasted vegetables and the cannellini beans and stir.
6 Add in the chopped tomatoes and stir, then add in the water with vegetable stock and the water, stir and bring to a boil on a high heat.
7 When it has started a rolling boil, stir and turn down to a low heat, leave the lid half off for 10 minutes occasionally stirring.
8 After 10 minutes add the cracked black pepper and the fresh basil, stir and place the lid half off again. And leave for about 15-20 minute stirring regularly.
9 Stir and serve into bowls and leave to stand for 2 minutes.
10 After 2 minutes enjoy.