Vegetable And Bean Toss

Foodwishes Directory collected many recipes from any source for complete your cooking guide. enjoy it

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

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation