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Vegetable and bean toss
Vegetable and bean toss
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Savor this hearty vegetarian dish with fresh, crusty bread.
Ingredients:
  • 36.40 gm olive oil
  • 4 medium (about 650g) desiree potatoes, cut into 1.5 cm cubes
  • 1 medium brown onion, halved, finely sliced
  • 3 garlic cloves, finely chopped
  • 3 large (about 350g) zucchini, diagonally sliced
  • 250mls (1 cup) water
  • 1 x 520ml container fresh pumpkin soup with coriander & ginger (The House of Winston Company brand)
  • 1 x 400g can red kidney beans, rinsed, drained
  • 1 x 400g can chickpeas, rinsed, drained
  • 125.00 ml chopped fresh coriander
  • Salt & ground black pepper, to taste
  • 8 thick slices multi-grain bread, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat the olive oil.
  • Combine the potatoes, onion, and garlic in the pan. Cook, tossing occasionally, for 10 minutes, or until the onion softens and the potato turns a light golden color.
  • Combine zucchini, water, and pumpkin soup in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the potato is tender.
  • Stir in the kidney beans, chickpeas, coriander, salt, and pepper until well combined. Taste and adjust seasonings to your liking.
  • Enjoy this dish right away with some fresh bread on the side.

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