Bean Ratatouille

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.

Served as breakfast with toast and avocado

Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


  • 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


  1. Heat a fry pan to a medium-high heat
  2. Add the olive oil and the onion, garlic and chilli to the pan and cook till the onion is soft
  3. Add celery, un-drained tinned tomatoes (chop up if they are whole), tomato paste and bean mix
  4. Bring to boil, simmer, covered for about 5 minutes
  5. Stir in pesto and spinach, cook for another 1 minute
  6. Season to taste
  7. Serve and garnish with fresh herbs

Nutritional Guide

Amount per serving:

Calories / Kilojoules166 / 695
Total Fat3 g
Cholesterol0 mg
Sodium332 mg
Total Carbohydrate25 g
     Dietary Fibre4 g
     Sugars5 g
Protein9 g

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