Autumn veg stew
Slice the white onion and get it onto cook on a low heat with salt and olive oil. Add the sage, rosemary and thyme and cook the onions until soft.
After the onions have softened, add the chopped garlic and tomato puree. Once the garlic has cooked (about 2-3 minutes) add the diced carrots, potatoes and courgettes. Stir and then pour in the red wine or red wine vinegar, and the tinned tomatoes. Season with salt and pepper. Cook for 10 minutes.
Autumn veg stew
Once the vegetables have cooked in the tinned tomatoes for about 15 minutes, add the cavolo nero, vegetable stock and cannellini beans. Cook the stew with the lid on for a further 20 minutes - you could cook for longer and all the flavours would develop further - but serve at this point if you are ready to eat!
Ingredients
- 1 white onion, sliced
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- 2-3 garlic cloves, crushed and chopped
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- 3 medium potatoes, diced
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- 2 carrots, diced
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- 1 large courgette, diced
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- 2 cans of tinned tomatoes
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- 2 tbsp tomato puree
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- 3 tbsp red wine or red wine vinegar
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- 1 handful of fresh thyme
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- 6 sage leaves
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- 1 handful of fresh rosemary
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- 1 can of cannellini beans
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- 150g cavolo nero, off the stalks and roughly chopped
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- 200ml vegetable stock
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- 2 tbsp extra virgin olive oil
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- Salt and pepper
