- 0:10 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Ingredients
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2 tablespoons olive oil
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1 onion, finely chopped
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2 garlic cloves, finely chopped
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2 teaspoons chopped fresh thyme leaves, plus extra leaves to serve
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1 carrot, finely chopped
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2 celery stalks, finely chopped
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400g can chopped tomatoes
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2 x 400g cans soybeans (see note), rinsed, drained
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1/3 cup (25g) freshly grated parmesan
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4 slices grilled or toasted sourdough bread
Method
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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.
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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
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1606 kj
Energy
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21g
Fat Total
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4g
Saturated Fat
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12g
Fibre
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23g
Protein
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6mg
Cholesterol
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324.49mg
Sodium
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8g
Carbs (sugar)
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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
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