Creamy vegetable casserole

Name: Creamy vegetable casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 g small Charlotte potatoes, halved; 1 tbsp oil; 2 leeks, cut into 2cm pieces; 2 courgettes, thickly sliced; 600 g carton New Covent Garden Maris Piper Potato & Leek Soup; 100 ml semi skimmed milk; 400 g can cannellini beans, drained and rinsed; 25 g parsley, chopped

A quick and satisfying dish to warm you through. Perfect for mid-week dinners when time is against you, but your stomach is rumbling.

3 out of 5 stars(1) Rate this recipe

VegetarianLow fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g small Charlotte potatoes, halved
1 tbsp oil
2 leeks, cut into 2cm pieces
2 courgettes, thickly sliced
600g carton New Covent Garden Maris Piper Potato & Leek Soup
100ml semi skimmed milk
400g can cannellini beans, drained and rinsed
25g parsley, chopped

Cook the potatoes in boiling water for 10 minutes, then drain.
Meanwhile, heat the oil in a large frying pan and fry the leeks and courgettes for 3-4 minutes. Add the soup, milk, cooked potatoes and beans, and bring to the boil. Cover and simmer for 10 minutes, stirring occasionally.
Stir in the chopped parsley and season to taste.

Typical values per serving when made using specific products in recipe