1 x garlic clove, crushed
2 x leeks, sliced
1 x butternut squash, peeled, cored and diced
2 x carrots peeled and sliced thinly
1 x tin of chopped tomatoes
2 x Tbsp sundried tomatoe purée
600 ml vegetable stock made from bouillon
400g tin of cannelloni beans
200g curly kale, stems removed and chopped finely
2 x tsp ras el hanout spice
Bunch of chopped parsley
1. Heat some oil in large pan and add garlic, leeks, butternut squash, carrots and cook for a few minutes.
2. Add tomatoes, purée, spices, stock, parsley and season. Bring to boil and then reduce to simmer for approximately 30 mins until all veg are soft.
3. Add beans and kale and cook for a further 5 minutes.
Serve immediately or can be frozen or stored in fridge for 3 days.