Ingredients
100 g potatoes
100 g carrots
50 g parsnips
50 g root parsley
50 g courgettes
50 g beetroot
2 tbsp olive oilchopped onion
1 tbsp olive oil
1 litre water
1 bay leaf
1 tsp dried oregano
120 g white beans (cooked)
Salt

Preparation
Wash, peel and chop the potato, carrot, parsnip, root parsley, beetroot and courgette. Chop the onion into small pieces.

Pour the olive oil into a pan and fry the onion lightly. Add the vegetables and sauté for approx. 5 minutes over a medium heat. Pour in the water, add the bay leaf and oregano and simmer for approx. 15 minutes.

Add the beans, simmer briefly and season to taste.

Recipe from Eat right from the start! © AGES, BMSGPK & DVSV