Olive oil
Onion, carrot, red pepper
Garlic, rosemary
Black eyed beans, butter beans, chick peas, red kidney beans
Tinned tomatoes, tomato puree
Vegetable stock
Parsley
Chop the vegetables.
Heat the olive oil in a large pan with a lid.
Saute the onion, carrot and red pepper for 3 to 5 minutes.
Stir in the garlic and rosemary, cook for a further 1 minute.
Add the tomato paste, vegetable stock, chopped tomatoes and beans. Bring to a simmer and cover with lid. Simmer for a further 10 minutes.
Add the parsley and seasoning to taste.