Ingredients

2 tbsp chopped fresh parsley

1 large onion, chopped

1  garlic clove, crushed

2  carrots, peeled and sliced

1  leek, trimmed and sliced

2  level tbsp tomato purée

1 tbsp chopped oregano (or 1 tsp dried)

110ml red wine110ml vegetable stock           

4 tomatoes, skinned and chopped

1 tbsp soy sauce or tamari

400g canned haricot beans, drained

Low-calorie cooking spray

Method

1.           Spray a non-stick saucepan with a little low-calorie cooking spray and place over a medium heat. Add the onion, garlic, carrots and leek and cook for about 5 minutes, stirring occasionally, until softened and golden.

2.           Stir in the tomato purée, oregano, red wine, stock and tomatoes and bring to the boil. Reduce the heat and season lightly.

3.           Cover and simmer gently for about 20 minutes, until reduced. Add the soy sauce and haricot beans and continue cooking for about 10-15 minutes, until the sauce is richly coloured.

4.           Sprinkle the cassoulet with the parsley and serve with your favourite green veg.