This healthy and delicious Bean Ratatouille recipe works fantastically as a breakfast dish, with or without toast. It would also work well as a side or main dish for lunch or dinner.
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 2 tsp oil (olive or vegetable)
- 1 diced onion
- 1 garlic clove – crushed
- (Optional) – Chilli – fresh of flakes
- 1 400g tin of diced/chopped tomatoes
- 2 celery sticks, sliced
- 1 tbsp tomato paste
- 1 400g tin of four bean mix
- 2-3 tbsp Vegan pesto – we use IPastai Vegan Basil Pesto available at Woolworths or Rosa’s Dairy Free Pesto available at many small grocers or wholefood/health food stores
- 150g baby spinach (half a family size bag)
- Salt and pepper to taste
- Fresh parsley or coriander to garnish
Method
- Heat a fry pan to a medium-high heat
- Add the olive oil and the onion, garlic and chilli to the pan and cook till the onion is soft
- Add celery, un-drained tinned tomatoes (chop up if they are whole), tomato paste and bean mix
- Bring to boil, simmer, covered for about 5 minutes
- Stir in pesto and spinach, cook for another 1 minute
- Season to taste
- Serve and garnish with fresh herbs
Nutritional Guide
Amount per serving:
| Calories / Kilojoules | 166 / 695 |
| Total Fat | 3 g |
| Cholesterol | 0 mg |
| Sodium | 332 mg |
| Total Carbohydrate | 25 g |
| Dietary Fibre | 4 g |
| Sugars | 5 g |
| Protein | 9 g |