Spring vegetable casserole with garlic bread

Serves 4. Preparation 5 minutes. Cooking 30 minutes. With thanks to Waitrose for contributing this recipe.


  • Olive oil (2 tbsp)
  • 2 leeks
  • Sliced carrots (100g/3oz)
  • 1 small swede or 4 small turnips, peeled and diced
  • 2 garlic cloves, finely chopped
  • Vegetable stock cube (500g/18oz)
  • Spring greens (150g/5oz), shredded
  • 1 tin of borlotti beans (400g/14oz), drained
  • 1 garlic bread
  • Pesto (2 tbsp) (optional)


  1. Preheat oven to 200ºC/180°C fan/gas mark 6.
  2. Heat the oil in a large saucepan and add the leek, carrots, turnips and garlic. Fry over a low heat for 10 minutes, until the vegetables are soft and golden.
  3. Add the stock to the pan. Season and bring to the boil. Cover and simmer for 10–15 minutes until the vegetables are tender.
  4. Add the drained beans and shredded greens, then cover the pan and simmer for five minutes until piping hot and cooked through.
  5. While the casserole is cooking, heat the garlic bread following the pack instructions. Stir the pesto (optional) into the casserole, and serve with warm garlic bread.


Suitable for:

  • a quick and simple recipe
  • people with a dry or sore mouth
  • people with problems chewing  
  • people with sickness or nausea
  • vegetarians.

Nutritional information

Energy 393kcal; Protein 14g; Total fat 20g (of which saturates 4.6g); Carbohydrate 30g; Fibre 10g.