INGREDIENTS
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2 tbsp olive oil
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1 stalk celery, chopped
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1 onion, chopped
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2 carrots, chopped
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1 parsnip, chopped
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1 turnip, peeled and chopped
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1 tbsp chopped fresh oregano
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1 tbsp fresh rosemary leaves
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1 tsp lemon thyme leaves
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500ml/18fl oz vegetable stock
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400g/14oz canned flageolet beans
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200g/7oz jar artichoke hearts, drained
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2 tbsp chopped parsley