Bella Bean Stew

Serves 8

INGREDIENTS:

2 tbsps olive oil

2 celery stalks, sliced

2 onions, diced

4 cloves of garlic, crushed

1 tsp dried chilli flakes

2 tsp dried oregano

1 tbsp tomato purée

2 x 400g tins cherry tomatoes

2 x 400g tins of chickpeas

2 x 400g cannellini beans

12 black olives, sliced

100g baby spinach leaves

Handful of fresh basil leave, torn

Sea salt, freshly ground black pepper

METHOD:

Place a casserole dish or large saucepan over a medium heat and add two tablespoons of olive oil. Stir in the onions, celery and garlic, then reduce the heat to low and cook for five minutes. Next add the dried oregano and tomato purée, stir and cook for a further five minutes.

Add the tinned chopped tomatoes, chickpeas, cannellini beans and sliced black olives along with 300ml of water, and season with salt and pepper. Stir and simmer for 45 minutes.

Lastly, stir in the spinach and fresh basil. Allow it all to cook for five minutes, and then it’s done!