Tuscan vegetable stew

Name: Tuscan vegetable stew
Total time: 45 min
Yield: 4
Ingredients: 125 milliliters olive oil; 1 onion; 5 clove garlic; 1 mespoint cayenne pepper; 1 Red pepper; 1 celeriac; 2 winter carrot; 1 zucchini; 200 milliliters vegetable stock; 400 milliliters sifted tomato; 1 tablespoon fresh thyme; 1 teaspoon dried thyme; 1 tablespoon fresh rosemary; 1 teaspoon dried rosemary; 400 gram White beans; 150 gram black olive; ciabatta Bread; baguette

Ingredients

125 milliliters olive oil
1 onion
5 clove garlic
1 mespoint cayenne pepper
1 Red pepper
1 celeriac
2 winter carrot
1 zucchini
200 milliliters vegetable stock

400 milliliters sifted tomato
1 tablespoon fresh thyme
1 teaspoon dried thyme
1 tablespoon fresh rosemary
1 teaspoon dried rosemary
400 gram White beans
150 gram black olive
Ciabatta Bread
Baguette

Directions

Heat 3 tablespoons of olive oil in a frying pan and fry the onion, half of the garlic and the cayenne pepper.
Put the celeriac and winter carrot through and fry for 3-4 minutes.
Add the zucchini, stock, sifted tomatoes and half of the thyme and rosemary and simmer for 15-17 minutes.
Spoon the beans and olives through the last 5 minutes. Season the vegetable stew with salt and pepper.
Mix the rest of the garlic and green herbs through the rest of the oil.
Serve the vegetable stew with the bread and the herb oil.