July 19, 2012 (Last Updated: January 11, 2019)

TO DRINK: Because of its acid, Sauvignon Blanc is one of the few wines that pairs well with zingy, tomato-based dishes


Serves: 4
Cooking Time: 35 mins


  • 30ml (2 tbsp) olive oil, plus extra to serve
  • 1 red onion, chopped
  • 1 garlic clove, chopped
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced
  • 5ml (1 tsp) dried chilli flakes
  • 5ml (1 tsp) fresh rosemary, chopped
  • salt and freshly ground black pepper, to taste
  • 1 x 410g tin chopped tomatoes
  • 1 large potato, peeled and diced
  • 150g green beans, chopped
  • 1 x 410g tin cannellini beans, rinsed and drained
  • 1,5L water
  • fresh crusty bread, to serve++



Heat the oil in a large stock pot over medium heat. Add the onion, garlic, carrots, celery, chilli flakes, rosemary and season. Cook until the onion turns lightly golden, about 5 minutes.


Add the tomatoes, potato, beans and water. Bring to the boil then reduce to a simmer and cook for 20 minutes.


Adjust the seasoning before ladling into serving bowls. Drizzle with olive oil and serve.


Send this to a friend