Recipes
Date posted: 19/06/2018
Ingredients
| Napolina olive oil | 2 tbsps |
| Large onion, chopped | 1 |
| Garlic cloves, finely chopped | 3 |
| Leeks, sliced into chunks | 3 |
| Chilli, deseeded and finely chopped | 1 |
| Napolina chopped tomatoes 400g | 2 |
| Napolina butter beans, drained 400g | 1 |
| Napolina cannellini beans, drained 400g | 1 |
| Chopped flat-leaf parsley | a handful |
Method
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- Heat 2 tablespoons Napolina olive oil in a large frying pan.
- Chop the onions and garlic. Deseed and chop the chilli. Add to the pan, frying until softened.
- Slice the leeks into chunks, add to the pan and cook for a further 3 minutes.
- Add the cans of tomatoes to the pan and simmer for 20 minutes.
- Drain the cans of butter beans and cannellini beans, then add to the pan, simmering for a further 5 minutes.
- Stir in the chopped parsley and season with salt and pepper before serving.
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