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Total Time 30 minutes
Servings 4 servings


  • 1 tsp olive oil or veggie stock if oil-free
  • 1 onion
  • 1 red chilli
  • 1 celery stick
  • 2 carrots
  • Bunch of spinach or celery leaves
  • 1 diced red pepper
  • A can of cannellini beans or a similar white bean variety
  • 1 veggie stock cube
  • 1 tbsp tomato paste/ ketchup
  • 1 tsp salt
  • 1 ⁄2 tsp Cinnamon
  • 1 Bay leaf
  • ½ tsp pepper


  • Finely chop all the veggies into small cubes. Sauté the onion and chilli with the red pepper and carrots in one tablespoon of olive oil (or veggie stock) for a few minutes.
  • Add a tin of chopped tomatoes - stir until it reaches a nice medium thick consistency and add a tablespoon of ketchup.
  • Add chopped celery and celery leaves (don't worry if no celery leaves are available- you could use spinach too for greens – add this towards the end to retain nutritional value.
  • Cook till the veggies are al dente and add the cannellini beans. Crumble a veggie stock cube into the mix
  • Simmer all together for 15 minutes adding some water if it's too thick. Add salt and pepper to taste.
  • Serve with quinoa for a filing main meal or as a side dish.