1 tbsp olive oil or rice bran oil
1 onion, finely chopped
2 garlic cloves, crushed
900 g/2lb 4 oz/4 cups canned chopped/crushed tomatoes
800 g/1 lb 12 oz/4 cups canned cannelloni beans, rinsed and drained
2 tbsp chopped chives leaves
2 tbsp thyme leaves
125ml/4fl oz/1/2 cup vegetable stock, plus extra if needed
450g/1lb green beans
2 tbsp extra virgin, olive oil
Crusty bread or quinoa to serve
Heat the oil in a saucepan over a medium heat.
Add the onion and garlic, and cook for 5-8 minutes until softened.
Add the tomatoes and cannelloni beans, and stir to combine. Add the dill and thyme, then pour in 125ml 4fl oz/1/2 cup stock str, then simmer for 40 minutes, stirring occasionally. Add the green beans and cook for 10 minuets, or until they are tender. Add a little more liquid if the the mixture catches on the pan. Remove from the heat and drizzle with the olive oil. Serve with crusty bread.