Qhov no yog ib cov lauj kaub ib phaj tas txog Mediterranean muaj qab muaj noob taum protein ntau thiab muaj cov zaub kom ntau flavours. Ntxiv cov kua txob liab 10 feeb ua ntej tag rau nws nkig thiab zoo nkauj. Pab nrog txhuav xim av, qos yaj ywm los sis crusty mov ci.

Cov khoom xyaw pab raws li cov 4

ib cov dos loj, tsuav nqaij

ib txaws ntawm txiv roj roj

loj ib los sis ob tug me carrots, scrubbed thiab tsuav nqaij

2 sticks cov zaub kav, txhoov

4 cloves cov qij, tsuav

ib diav tshuaj qaug oregano

ib diav tshuaj qaug chillies (los saj)

ntsev

hwj txob

2 bay nplooj

2 tablespoons ntawm soob puree

2 cov kos poom (400g, 14 oz)cov txiv lws suav

ib poom (400g 14 oz), 240g drained) cov noob taum borlotti, drained thiab rinsed

2 txob loj, cored thiab muab txiav ua ib nti squares

ib handful uas tau cov txiv ntseej dub

2 cov capers tablespoons (drained)

Method

Sweat the onion in a splash of olive oil in a large pan with a sprinkling of salt for 5 minutes

Add the carrot and celery, some black pepper, the oregano and chilli flakes, sweat for a further 10 minutes stirring occasionally

Add some water to just cover the vegetables, add the bay leaves and bring to the boil, simmer for about 10 minutes until the carrots have softened

Add the tinned tomatoes and the tomato puree, stir, bring back to the boil, reduce to a simmer and cook for another 20 to 30 minutes adding the chopped peppers 10 minutes before the end (or earlier if you prefer them softer)

Add the beans 10 minutes before the end and stir the olives and capers in just before serving