Ingredients
150g Chopped onions, celery and carrots
30g Extra-virgin olive oil
250g Tomatoes
200g Zucchini
100g Peas
200g Green cabbage
Vegetarian Bolognese Sauce – for pasta, rice and other grains
by Monica Gabetta
Directions
Finely dice onions, celery and carrots. Dice all the other vegetables. Heat the extra virgin olive oil in a saucepan and gently sauté the chopped onions, celery and carrots on moderate heat until golden, for about 10 minutes. Add all the other diced vegetables and the peas (add zucchini and tomatoes last), salt and pepper and one cup of vegetables stock. Cook for about 30 minutes. Puree half the mixture with a hand blender and cook for another 10 minutes. Add your favourite herb: basil, thyme or parsley.
I simply love our family veg boxes from GWG. It's reassuring to know that their own grown produce is nurtured from seeds that are soil association approved and that they use only organic methods of growing.
— Emma
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