2 sticks of celery
4 basil leaves
1 large courgettes
3 crushed cloves of garlic
1/4 cup of grated Parmesan cheese
2 finely diced carrots
4 tablespoons of olive oil
2 skinned tomatoes, coarsely chopped
1 can of beans, drained and rinsed
1 vegetable bouillion (stock) cube
Salt and pepper to taste
How to make it
- Cut washed celery into matchsticks. Cut courgette down the centre and then lengthwise.
Remove the green portions of the leeks, the base and the outer skin. Slice in 4 lengthwise, rinse and dice.
Add the celery, courgettes, leeks and tomatoes to the casserole and crumble the bouillon cube over. Cover and simmer for 10-15 minutes.
Rinse and pat dry the basil leaves then chop. Combine the crushed garlic, basil, parmesan cheese and olive oil in a bowl.
Stir the beans into the casserole, cover and cook for 5 minutes. Add the olive oil mixture to the casserole and stir until blended. Add salt and pepper to taste.