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INGREDIENTS:
spray oil
1 clove of garlic, crushed
4-6 baby onions
½ red & green capsicum, thickly sliced
1 zucchini, sliced
100g sliced pepperoni sausage
4 roma tomatoes, quartered
400g can Edgell Borlotti Beans, undrained
1/2 cup salt reduced vegetable stock
2 tablespoons no added salt tomato
1 bay leaf
1 sprig thyme or rosemary
METHOD:
1. Spray oil in a large saucepan, add garlic, onions, capsicum,
zucchini and pepperoni sausage and cook for 5-6 minutes or until golden.
2. Add tomatoes to pan with undrained Edgell Borlotti Beans and
remaining ingredients. Bring to the boil, cover and simmer for 15
minutes.
3. Serve with crusty bread or cooked pasta.
SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
TIP: For a vegetarian option omit the sausage.
| Energy |
967kJ |
|
| Protein |
13.7g |
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| Fat - total |
9.8g |
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| - saturated |
3.4g |
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| Carbohydrate - total |
18.5g |
|
| - sugars |
7.7g |
|
| Fibre |
6.8g |
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| Sodium |
571mg |
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