Tuscan Roast Squash Cannnellini Bean Stew | SheerLuxe

Ingredients

• 6 tbsp of olive oil
• 1 white onion, diced
• 1 medium carrot, roughly chopped into small pieces
• 4 sticks of celery, roughly chopped into small pieces
• 4 garlic cloves, diced
• 200g of butternut squash, roughly chopped into small pieces - You can roast this if you fancy!
• 100ml of white wine
• 1 tbsp of tomato purée
• 900ml of hot vegetable stock
• 250ml of cooked cannellini beans
• ½ tsp of cumin powder
• A bunch of sage leaves
• Sea salt & black pepper
• Zest of a lemon & the juice of half
• 3-4 tbsp of ricotta cheese (optional, for vegans a simple chilli oil is best)