- 0:10 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons chopped fresh thyme leaves, plus extra leaves to serve
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 400g can chopped tomatoes
- 2 x 400g cans soybeans (see note), rinsed, drained
- 1/3 cup (25g) freshly grated parmesan
- 4 slices grilled or toasted sourdough bread
Method
- Step 1Heat oil in a saucepan over medium heat. Add onion, garlic, thyme and some salt and pepper. Cook, stirring, for 5 minutes or until onion softens. Add carrot, celery, tomato and 1/2 cup (125ml) water, then bring to the boil. Cover and simmer over medium-low heat for 15 minutes. Add the beans, cover and cook for a further 5 minutes until vegetables are tender, then simmer uncovered for 5 minutes or until thickened.
- Step 2Divide bean ragu among serving bowls, scatter with extra thyme and grated parmesan, then serve with toast.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1606 kj
Energy
21g
Fat Total
4g
Saturated Fat
12g
Fibre
23g
Protein
6mg
Cholesterol
324.49mg
Sodium
8g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
From health food shops and supermarkets (or use cannellini beans).
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
