1 small onion, chopped
3 medium carrots, peeled and chopped
3 ribs of celery, chopped
2 garlic cloves, thinly sliced
2 tbsp olive oil
1 can kidney beans, drained and rinsed
1 can crushed tomatoes
2 tsp granulated sugar
950ml vegetable stock
2 tsp oregano
1 tsp thyme
3/4 tsp salt + more to taste
Fresh chopped parsley, to serve
- Heat olive oil in a large pot, then add onion and a large pinch of salt. Sauté for about 5 minutes, until translucent. Add in carrots, celery and garlic, and cook for another 3-4 minutes.
- Add in sugar, thyme, oregano, crushed tomatoes, beans and stock. Bring to a boil, then cover and simmer for 10 minutes or until the vegetables are soft but not mushy. Add salt plus more to taste.
- Bring back up to a boil and add the gnocchi, cooking according to package instructions. Stir in parsley and serve with the baguette!