200 g (7 oz) mixed chopped frozen or leftover vegetables
salt and pepper
roughly chopped parsley, to serve (optional)
Heat the oil in a large saucepan and add the onion, pepper, chilli and garlic, if using. Cook gently over a medium heat for 6–7 minutes until softened. Stir in the beans, passata and stock and bring to the boil. Reduce the heat slightly and simmer gently for 12–15 minutes until thickened slightly.
Add the vegetables and simmer gently for a further 3–4 minutes until just tender. Season to taste, then ladle into bowls and serve hot, sprinkled with roughly chopped parsley, if desired.