Recipes › Dinner

• Dinner
• 1 hr
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Ratatouille with white beans

Provençal vegetable stew with cannellini beans and crusty bread.

Calories

428

Protein

17 g

Carbs

67 g

Fat

13 g

Per serving. Makes 4 servings.

Ingredients

• 3 tbsp Olive oil
• 1 Onion
• 1 Aubergine
• 2 Courgette
• 2 Red bell pepper
• 3 Garlic
• 800 g Chopped tomatoes, canned
• 2 g Fresh thyme
• 400 g Cannellini beans, canned, drained
• 10 g Fresh basil
• 4 Sourdough bread

Contains: Cereals containing gluten. Always check the labels of what you buy.

Method

1. Peel and chop the onion and cut the aubergine, courgettes and peppers into 2 cm pieces. Crush the garlic.
2. Heat the oil in a large pan and fry the vegetables in batches over a medium-high heat until lightly browned, starting with the aubergine. Return them all to the pan.
3. Add the garlic, tomatoes and thyme and simmer for 30 minutes, stirring now and then, until rich and soft.
4. Stir in the beans and heat through for 5 minutes.
5. Tear in the basil and serve with the bread.

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