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METHOD

Peel and chop up carrot, zucchini, celery and onion. Mince garlic.

In a non-stick non-stick pan over medium to high heat add in 1/4 cup water along with onion, carrot, garlic and celery. Stir-fry for about 10 minutes until veggies soften.

Then add in diced tomatoes, cannellini beans, zucchini, vegetable stock, oregano, basil and salt/pepper to taste.

Bring to boil then simmer for around 20 minutes until vegetables are soft.

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INGREDIENTS

1 can of cannellini beans (400g)

1 can of diced tomatoes (400g)

1 onion

1 knob garlic

2 cups vegetable stock

2 carrots

1 zucchini

2 celery stalks

2 tsp basil (finely chopped)

1 tsp oregano (dried)