Ingredients
- 50 ml extra virgin olive oil
- 1 stalk celery, chopped
- 50 g thinly sliced carrots
- a small onion, chopped
- 1 clove of garlic, chopped
- 100 g canned beans
- 100 g canned chickpeas
- 100 g canned lentils
- 1 litre vegetable stock
- 100 g crushed canned datterino tomatoes
- fresh rosemary, to taste
- curry powder, to taste
- salt to taste
Directions
Step 1
Pour the oil into a high-sided saucepan, then add the chopped celery, carrot, onion and garlic clove; sauté together over medium heat.
Step 2
Add all the legumes, mixing with a wooden spoon, then the stock and crushed tomatoes, curry, rosemary and salt. Cook everything over medium heat, covered with a lid, for about 30 minutes, stirring from time to time.
