Store cupboard stew

Store cupboard stew
Serves 4
2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves , finely chopped
1/2 tsp chilli flakes, plus extra to serve (optional)
800g chopped tomatoes
800g butterbeans, rinsed and drained
Splash of red wine vinegar
30g Parmesan, or vegetarian alternative
1-2 tbsp capers, (optional)

To serve
Crusty bread
  1. In a saucepan, heat the oil. Add the onion with a pinch of salt and fry on a medium heat until softened and golden brown. Stir in the garlic and chilli flakes, cook for one minute.
  2. Stir in the chopped tomatoes and butterbeans.
  3. Heat gently and season with salt, black pepper and a small splash of vinegar to taste. 
  4. Once piping hot, divide between four bowls. Grate over the cheese and top with the capers, a few extra chilli flakes if you wish, black pepper and a drizzle of oil. Serve with crusty bread.

Per serving: 394kcals, 9.8g fat (2.3g saturated), 61.7g carbs, 10.9g sugars, 18.6g protein, 14.4g fibre, 0.12g sodium