2 tablespoon Napolina Olive Oil
1 large onion, chopped
3 garlic cloves, finely chopped
3 leeks, sliced into chunks
1 chilli, deseeded and finely chopped
2 x400g cans Napolina Chopped Tomatoes
1 x400g can Napolina Butter beans, drained
1x 400g can Napolina Cannellini Beans, drained
Handful chopped flat-leaf parsley
Salt and Pepper to season
Heat 2 tablespoons Napolina Olive Oil in a large frying pan.
Chop the onions and garlic. Deseed and chop the chilli. Add to the pan, frying until softened.
Slice the leeks into chunks, add to the pan and cook for a further 3 minutes.
Add the cans of tomatoes to the pan and simmer for 20 minutes.
Drain the cans of butter beans and cannellini beans, then add to the pan, simmering for a further 5 minutes.
Stir in the chopped parsley and season with salt and pepper before serving