Courgette, Broccoli with Cannellini Beans Casserole
This is a sumptuous medley of vegetables cooked in lots of sweet plum tomatoes. Delicious evening meal for any day of the week.
1/2 head of broccoli, separated into individual florets
2 courgette, cut in half lengthwise and sliced diagonally
1 can Cannellini beans, washed and drained
100g green beans, trimmed and sliced
1 onion, peeled and chopped finely
a can chopped plum tomatoes
3 cups vegetable broth (or 2 vegetable cubes dissolved in 3 cups of hot water)
1 tbsp tomato paste
3 cloves garlic, chopped finely
1½ tbsp olive oil
2 tsp mixed herbs
salt & freshly ground black pepper to taste
Method of Preparation:
Heat a large casserole pan, heat the oil.
Sauté the chopped onion and garlic until golden and fragrant.
Pour in the chopped plum tomatoes and vegetable broth. Bring to a boil then stir in the tomato paste and sprinkle the mixed herbs (or use dried basil). Season with salt and pepper.
Add the cannellini beans and cook for 5 minutes. Drop in the courgettes and green beans. Cover the casserole and leave to simmer for 3-4 minutes.
Finally add the broccoli. Do not cover the casserole so that the appetising dark green colouring of the broccoli will not fade. Cook until soften.
Check and adjust the seasoning. Add more salt and pepper, if required.
Serve hot with some crusty bread or even steamed rice.