Pot au feu with white beans

Ladle this French-inspired stew into warmed bowls for a fresh and warming spring supper. Feel free to add in extra greens such as asparagus, shredded kale and podded broad beans, if you have them to hand. Serve with crusty bread for dipping, spread thickly with vegan butter, and a large glass of white wine. EASY TIP Pot au feu translates to ‘pot on the fire’; this traditional one-pot meal is easily cooked on the hob, for a comforting, fuss-free supper.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Heat the oil in a large pan, add the leek, celery and carrot and cook over a medium-high heat for 5 minutes, stirring frequently to avoid sticking.

Step 2

Throw in the courgettes, green beans and garlic and cook for a further 2 minutes.

Step 3

2 Pour in the chopped tomatoes, cannellini beans and vegetable stock and stir through. Add the rosemary and thyme sprigs, then simmer for 30 minutes.

Step 4

3 Remove from the heat and discard the woody herbs. Stir through a pinch of nutmeg and season to taste with sea salt and plenty of black pepper.

Step 5

Scatter over the flat-leaf parsley just before serving.