Slow Cooker Rosemary Squash and Cannellini Bean Stew

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Frying pan
• Wooden spoon
• Sharp knife
• Ladle

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, peeled and sliced
• 2 sticks celery, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon tomato purée
• 700 g butternut squash, peeled, deseeded and cut into 3 cm chunks
• 500 g passata
• 500 ml low-salt vegetable stock
• 2 sprigs fresh rosemary
• 1 teaspoon dried oregano
• 2 x 400 g tins cannellini beans, drained and rinsed
• 100 g baby spinach
• 100 g crème fraîche
• 1 lemon, finely grated zest and 1 tablespoon juice
• ½ teaspoon fine salt, or to taste
• ¼ teaspoon black pepper, or to taste

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Heat the olive oil in a frying pan over a medium heat. Cook the onion, carrots and celery for 5 minutes until beginning to soften, then add the garlic and tomato purée and cook for 1 minute more.