• 1 onion
  • 1 clove garlic
  • 2 carrots
  • 1 celery stalk
  • 1 tbsp vegetable oil
  • 400 g carton chopped tomatoes
  • 1 tbsp tomato purée
  • 1 fresh rosemary stalk (optional)
  • 1 pinch of ground sweet paprika (optional)
  • 400 g tin cannellini beans, drained and rinsed
  • 400 g tin butter beans, drained and rinsed


  1. 1

    Peel and finely chop the onion, garlic and carrots along with the celery  – they don't have to be too fine if you are going to blend the sauce later.

  2. 2

    Heat the oil in a heavy-based pan, add the onion, carrots, celery and garlic and cook gently for about 10 minutes until soft.

  3. 3

    Add the chopped tomatoes, tomato purée, sugar and rosemary or paprika. Cook for about 10 minutes, until the sauce has thickened slightly.

  4. 4

    You have the choice to leave the sauce chunky with bits of carrot, celery and onion or you can give the sauce a quick whizz with a handheld blender or food processor until smooth.

  5. 5

    Add the beans to the sauce and cook for another 10 minutes until heated through.


    Cook's tip: for little ones, you can squash the beans and mix with mashed potato or baby rice.

Nutritional Details

Each serving provides
  • Energy 1105kj 264kcal 13%
  • Fat 5.3g 8%
  • Saturates 0.7g 4%
  • Sugars 13.2g 15%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 251kj/60kcal

Each serving provides

33.1g carbohydrate 14.3g fibre 14.0g protein

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