Vegetable And Bean Toss

Eat this thick and tasty vegetarian meal once some warm, crusty bread.

The ingredient of Vegetable And Bean Toss

• 2 tablespoons 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 athwart from corner to corner sliced
• 250mls 1 cup water
• 1 x 520ml container lively pumpkin soup later coriander ginger the home estate of winston company brand
• 1 x 400g can red kidney beans rinsed drained
• 1 x 400g can chickpeas rinsed drained
• 1 2 cup chopped spacious coriander
• salt arena black pepper to taste
• 8 thick slices multi grain bread to serve

The Instruction of vegetable and bean toss

• heat the olive oil in a large saucepan beyond medium high heat
• add the potatoes onion and garlic to the pan cook tossing occasionally for 10 minutes or until the onion has softened and the potato is light golden
• go to the zucchini water and pumpkin soup and bring to the boil condense abbreviate heat to medium low cover and cook for 15 minutes or until the potato is tender
• build up the kidney beans chickpeas coriander salt and pepper and campaign to combine taste and get used to seasonings if necessary
• relieve sustain shortly with the bread

Nutritions of Vegetable And Bean Toss

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