Mediterranean Vegetable Stew - cooking recipe

Ingredients

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

Preparation

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.