Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the olive oil in a large pan. Add the carrot, onion, celery, garlic, thyme and a large pinch of salt, and cook gently with a lid on for 10 minutes. Pour in the white wine vinegar and cook until evaporated. Add the tomato purée and cook for 1 minute.
Add the vegetable stock, cavolo nero and beans, and simmer for 20 minutes or until tender. Serve with lemon zest and parmesan grated on top, if you like, and crusty bread.