2 small courgettes
150ml white wine
400g tomato paste
1 cup of black olives
1 can of butter beans
1 cup of cooked soya beans
2 table spoons fresh chopped rosemary
2 cloves of garlic, crushed
2 tablespooons of fresh chopped parsley
1 small baguette
In your casserole heat up the olive oil, add the courgettes cut into pieces and cook on a medium heat for about 10 minutes until courgettes are tender and colored.
Add the wine, bring to the boil and cook for about a minute until the half of wine disappear. Add everything else – except garlic and parsley, bring to the boil and cook for about 5 minutes. Season to your taste.
Mix one table spoon of olive oil with the crushed garlic and parsley. Spread the mixture on the baguette slices and bake under the grill until golden.