Serves = 4
- 1 bulb fennel or 3 sticks celery, chopped finely
- 1 onion, remove ends and papery skin then chopped
- 4 cloves garlic, crushed
- ½ bunch parsley, chop the stems finely and roughly chop the leaves. Keep the leaves and stems separate
- 2 cans beans (e.g. berlotti, cannelini, kidney, butter beans, black beans or mix and match)
- 2 cans chopped tomatoes
- 2 teaspoons sugar