Italian Vegetable Stew
9,3 / 10
- 2 Tbsps olive oil
- 1 onion (chopped)
- 4 cloves garlic cloves (, finely chopped)
- 1 stick Celery (sliced)
- 2 carrots (finely sliced)
- 19 ozs canned, chopped tomatoes
- 2 ½ cups vegetable stock
- 1 cup peas
- To garnish
Heat the oil in a large pan and cook the onion and garlic until soft.
Add the celery and carrots and cook for 5 minutes. Stir in the tomatoes and stock and season to taste with salt and pepper.
Bring to a boil, reduce the heat, cover and simmer for 35 minutes. Add the peas and simmer for a further 5 minutes.
Pour into serving bowls and garnish with marjoram. Serve with sliced bread and thinly sliced cheese.