Rosemary vegetable stew

Serves: 4 people

• 1 bunch Rosemary
• 1 bunch Italian Basil
• 2 carrots | chopped
• 3 stalks celery | chopped
• 1 large onion | chopped
• 5 large tomatoes | diced
• 1 jar cannellini beans | drained
• 400g stale bread | chunks

STEPS

1. Heat 3 tbsp olive oil in a large pot over a low-medium heat, add rosemary and cook until fragrant.
2. Follow with the carrot, celery and onion. Cook until vegetables are tender, around 15 mins.
3. Add the whole basil, tomatoes, beans and 1.5 litres water. Bring to the boil, then simmer for 30 mins.
4. Add bread and simmer for another 10 mins. Drizzle with 2 tbsp olive oil before serving.