Haha - for sure - it’s nothing very exotic!
2 large onions, chopped
6 large carrots, chopped into rounds
4 courgettes, sliced
2 red peppers choped
4 garlic cloves, chopped
2 x 400g cans white haricot or cannellini beans
2 x 400g tins chopped tomatoes
Tsp chilli flakes
salt and black pepper
stock cube
big glug olive oil
jar of supermarket pesto or a giant handful of basil chucked in a blender with some olive oil and another two garlic cloves.
On high heat : chuck the onion + garlic + chilli in the pan with the oil and coat. Stir for a minute until fragrant
add the carrots + courgette + red pepper for a couple more minutes
add the cannellini beans + the water from their tins
add the tomatoes + crumble in the stock cube. Give it a good stir and add a bit of water if it needs it to cover everything comfortably
Bring to boil and then turn down the heat + let it simmer for 30 mins / until the carrots are tender.
take off the heat. Salt and pepper to taste - astir through a jar of pesto / your basil concoction.
voila. It’s super simple - but I suppose the easiest habits always are - and it keeps well for a whole week in the fridge.
i eat it by itself sometimes - or if I’m having a hungry day I’ll cook some orzo to stir through it or pick up some crusty bread.
I usually grate a little bit of cheese on top.