Special Diet

  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 1 celery stick, sliced
  • 2 carrots, sliced
  • 1 leek, trimmed, cleaned and sliced
  • 600 ml (1 pint) vegetable stock
  • 400 g (13 oz) can chopped tomatoes
  • 400 g (13 oz) can butter beans, drained and rinsed
  • 2 teaspoons chopped rosemary
  • salt and black pepper
  • 50 g (2 oz) vegetarian pasta cheese, grated, to serve

Heat the oil in a large saucepan, add the paprika, celery, carrots and leek and cook over a medium heat for 3–4 minutes until the vegetables are slightly softened.

Pour over the stock and tomatoes and add the butter beans and rosemary. Season to taste with salt and pepper and bring to the boil, then cover and simmer for 15 minutes or until the vegetables are just tender.

Ladle into warmed bowls and sprinkle with the cheese and freshly ground black pepper.

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