Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat 500ml vegetable or chicken stock in a saucepan until simmering, add 2 handfuls fresh or frozen broad beans and 2 handfuls trimmed green beans and cook for 2 minutes.
Add 400g tin cannellini beans, drained and rinsed, and cook for a further 2 minutes. Season.
Stir in a handful roughly chopped basil and 2 tbsp grated parmesan.