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Bask in the jewels of the season with this simple, wholesome stew.
Use your favourite veggies or just the ones you have lying around! Whatever you decide to throw in will be elevated to a tasty new level with the addition of our Home Farm Kitchen vegetable broth.
200ml vegetable broth
1 red pepper, chopped
1 onion, finely diced
300g butternut squash, cubed
4 garlic cloves, minced
400g tinned tomatoes
400g tinned mixed beans
3 tbsp tomato puree
3 tbsp olive oil
1 bay leaf
4 tbsp white wine
1 tsp oregano
1 tsp thyme
Heat 3 tablespoons of oil in a large pot, add the garlic, onion and bay leaf and fry on a low to medium heat for 3 minutes or until softened. Add the wine, stir and cook for another minute. Add the squash and cook for 5 minutes, stirring frequently.
Add the beans (water as well), tomatoes, tomato puree, herbs, vegetable broth and a little seasoning, stir, cover and simmer for 15 minutes.
Stir in the pepper, cover and continue simmering for 15 minutes or until all the vegetables are cooked through. Remove from the heat, adjust the seasoning to taste and serve.
