Ingredients
· A splash of oil
· 100g frozen soffritto mix
· 100g frozen butternut squash
· 1tsp each of dried thyme, chilli, smoked paprika
· Salt and pepper
· 1 cube of frozen garlic
· 1 tbsp tomato puree
· 1 can of chopped tomatoes
· 1 can of new potatoes
· 1 can each of kidney beans, cannellini beans and butter beans (drained)
· 1 can of sweetcorn
· A handful of spinach
· 1 stock cube of your choice
Method
1. Add oil to pan with soffritto mix and butternut squash. Cook for a couple of minutes to soften
2. Add all ingredients and stir well
3. Leave to simmer for at least 40 minutes on a low heat, stirring occasionally
4. Serve piping hot paired with bread
Leftover transformation tip:
This recipe freezes well in batches – perfect for a quick lunch. It can also be paired with rice or a jacket potato to stretch it out further.