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- 2 courgettes (approx 350g), trimmed and cut into chunks
- 1 yellow pepper (approx 175g), deseeded and cut into chunks
- 150ml stock (made from ¼ low-salt vegetable stock cube)
- 800g The Co-operative chopped tomatoes with garlic and herbs in tomato juice
- 25g The Co-operative sunflower spread light
- 2 tbsp fresh rosemary, chopped
- black pepper
- 400g cannellini beans
- 410g chilli beans
- 15g fresh flatleaf parsley, chopped
- 8 slices The Co-operative triple grain demi baguette (approx 100g)
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1. Place the courgettes, pepper, stock, tomatoes and rosemary in a
large saucepan, bring to the boil and simmer for 10-12 mins until the
vegetables are tender and the sauce thickened slightly. Season with
black pepper.
2. Rinse and drain the beans, stir into the vegetable mixture and
simmer for 5 mins.
3. Meanwhile, preheat the grill to hot. In a bowl, mix together the
sunflower spread, garlic, parsley and black pepper. Thickly slice the baguette on the diagonal and spread one side with the parsley mixture.
4. Pour the vegetable mix into a warmed heatproof dish and arrange the bread on the top. Grill for 4-5 mins until the bread is golden.
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