Mediterranean Vegetable Stew

• 2 tbsp olive oil
• 1 None red onion, peeled and chopped
• 2 clove garlic, peeled and crushed
• 8 oz turnips, peeled and chopped
• 3 None tomatoes, quartered
• 5 oz carrots, peeled, cut into ribbons with vegetable peeler
• 2 None small zucchini, thinly sliced
• 4 cups vegetable stock
• 2 tbsp lemon juice
• 1 x 14 oz can cannelini beans, rinsed, drained
• 1 tbsp cilantro, chopped
• None None Lemon wedges, to serve
• None None Crusty bread, to serve

1. Heat 1 tbsp oil in a large pot and saute onion, garlic and turnip for 5 mins. Add tomatoes, carrots and zucchini and saute another 2 mins. Add stock, lemon juice, beans and remaining oil. Season to taste, bring to a boil and simmer for 3-4 mins. Sprinkle with cilantro and serve with lemon wedges and crusty bread.

olive oil, red onion, clove garlic, tomatoes, carrots, zucchini, vegetable stock, lemon juice, cannelini beans, cilantro, lemon wedges, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/28174 (may not work)