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.
Bean Ratatouille
- Serves
- 4
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
Ingredients
- 2 tsp oil (olive or vegetable)
- 1 diced onion
- 1 garlic clove – crushed
- (Optional) chilli – fresh or 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
| 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 |
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