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Vegetable and bean broth casserole
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1 tbsp olive oil
1 essential Waitrose Onion, diced
2 essential Waitrose Carrots, diced
3 sticks essential Waitrose Celery, sliced
750ml Cooks’ Ingredients Vegetable Stock
400g can essential Waitrose Flageolet Beans, drained and rinsed
200g essential Waitrose Savoy Cabbage, shredded
250g pack Waitrose Quinoa, Chickpeas, Bulgar Wheat & Rice
25g pack fresh chives, chopped
1. Heat the oil in a large saucepan and fry the onion, carrot and celery for 5 minutes. Add the stock and beans, cover and cook for 10 minutes.
2. Stir in the cabbage and quinoa mix and cook for 2–3 minutes. Mix in the chives and season.
Typical values per serving:
This recipe was first published in February 2013.