Italian White Bean & Cherry Tomato

• 1 tablespoon olive oil or butter
• 1 onion, peeled and finely chopped
• 1

Heat the oil or butter in a pot over a medium-low heat. Fry the onion, carrot, courgette and garlic for 5–10 minutes until they are soft.

Pop in the cherry tomatoes along with the beans and oregano and mix everything together.

Add a litre of boiling water and the crumbled stock cubes, and then bring everything to the boil. Turn down the heat and simmer for 15 minutes.

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