Fagioli Sauce

Fagioli Sauce

First published in Slimming World magazine May/June 1999 page 76
Serves: 4
Sins per serving: Green choice ½ Sin, Original choice 5½ Sins
Preparation and cook: approx 30 minutes

1 large carrot
1 stick of celery
1 small onion
1 tsp virgin olive oil
2 cloves garlic, crushed
14oz/397g can mixed beans
1 tbsp chopped fresh rosemary
14fl oz/397ml passata
7fl oz/198ml vegetable stock
3 tbsp chopped fresh parsley
Salt and pepper, to taste
Sprigs of rosemary, to garnish

Prepare the vegetables: peel and finely dice the carrot and finely chop the celery and onion. Heat the oil in a medium saucepan and gently sauté the carrot, celery, onion and garlic until softened.

Drain and rinse the beans and add to the pan along with the rosemary, passata and stock and bring to the boil. Cover, reduce the heat and cook for 15-20 minutes. Stir in the parsley, season and serve hot garnished with sprigs of rosemary.