This is a cracker of a dish! So easy, comforting and packed with nutritious veggies and pulses!

You can easily make this dish in advance to serve up when needed but can also be knocked up in no time, as using ready cooked beans makes this super quick and easy.

Pack this with any vegetables you have to use up, such as leeks, courgettes, celery and carrots.

Serve with DELICIOUS garlic toasts for an extra comfort hit.

Recipe (serves 4)

1 tbsp olive oil

8 good quality sausages

2 slices smoked bacon, chopped

1 onion, diced,

1 leek, chopped

1 stick of celery, chopped

1 carrot, peeled and diced

1 courgette, diced

3 cloves of garlic, crushed

400g cannelini beans, drained and rinsed well

100ml white wine

1 tbsp tomato puree

400g chopped tomatoes

1 pinch sugar

1 tsp smoked paprika

1 tsp chopped thyme

Fresh parsley, chopped

Grated parmesan

Salt and pepper

For the toasts

4 slices sourdough bread

2 cloves of garlic

50g butter

Chopped parsley

Heat up a large frying pan and fry the sausages until brown all over. Set aside

Add the olive oil into the pan and follow with the chopped smokey bacon, frying until slightly brown. Add in the onion, celery, carrot, courgette and leek and cook for 10 minutes until softened. Add in the garlic and cook for a further 2 minutes.

Next add in the tomato puree,  thyme, sugar and paprika and stir well. Pour in the wine and let it bubble to reduce slightly. Add in the chopped tomatoes, then fill the can half with water and pour into the stew. Season, then stir well, add in the browned sausages and the drained beans, then let it cook for 20 minutes.

To prepare your toasts, heat up a chargrill pan and char your bread until blackened on each side. Mash up the butter with the garlic, parsley and some pepper. Spread each slice with the garlic butter and let it melt.

Serve the stew in bowls, topped with freshly chopped parsley and grated Parmesan. Serve with the toasts.