Prep Time:
10 minutes
Cook Time:
1 hour
Serves:
Serves 4
Cuisine:
Italian
Ingredients
- Boiling water
1.6ltr
- Cannellini beans
500g
- Tomatoes
500g
- Celery
1 Stalk
- Olive oil
5 Tbsp
- Garlic
1 Clove
- Parsley
Handful
- Salt and pepper
To season
- Oregano
1/2 Tsp
- Garlic powder
1/2 Tsp
- Stock cube
1
Directions
- Pour the vegetable stock into a pan and bring to the boil.
- Add the berlotti beans and simmer for 40 minutes.
- Chop the tomatoes and celery and add to the pan.
- Cook for a further 20 minutes until the beans have softene. Add more water if required, as the beans can soak up lots of water when cooking.
- Stir in the oil, oregano, parsley and garlic.
- Season with the salt and pepper to taste, and serve.
- Serve
