Italian vegetable casserole

• portions: 6
• temps total: 35 min

Ingrédients

1tbsp olive oil

2 onions, chopped

2 garlic cloves, crushed

½tsp Very Lazy Red Chillies (The English Provender Co.)

500g carrots, cut into chunks

400g can chopped tomatoes

500ml vegetable stock

¼ Savoy cabbage, shredded

400g can cannellini beans

a handful of fresh basil leaves

Instructions

1 Heat the oil and fry the onions in a large pot for a few mins to soften.

2 Add the garlic and chilli and cook for 2mins. Tip in the carrots, tomatoes, stock, cabbage, beans and 2tbsp basil leaves. Cover and simmer for 20mins, until the vegetables are tender. Top with more basil leaves to serve.