2 tablespoons of low salt vegetable stock
2 sliced red onions
2 sliced red peppers
2 finely sliced carrots
2 sliced courgettes
2 x 400g (14oz) cans of chopped tomatoes
1 x 400g (14oz) can of cannellini beans, drained
1 x 400g (14oz) can of kidney beans, drained
Handful of chopped parsley

1. Heat a large casserole on a medium heat and add the stock. Cook the onions, peppers, carrot, and courgettes. Stir fry for 6-8 minutes until starting to soften.
2. Add the canned tomatoes, season with black pepper and simmer for 15 minutes.
3. Add in the beans and cook another 10 minutes.
4. Add the parsley. Serve.