Italian Bean Casserole with Salsa Verde | Overcoming MS

Ingredients

• 750 ml vegetable stock
• 1 red onion finely sliced
• 1 fennel bulb finely sliced
• 250 g cherry tomatoes halved
• 3 garlic cloves crushed
• 1 tbsp tomato puree
• 1 tsp chili powder (mild)
• 2 tsp smoked paprika
• 400 g cannellini beans drained and rinsed
• 400 g borlotti beans drained and rinsed
• 200 g savoy cabbage roughly chopped
• 25 g fresh coriander
• 25 g fresh mint leaves stalks discarded
• 1 tbsp capers
• 1 tsp dijon mustard
• lemon juice from 1/2 a lemon
• 1 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil