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Preparation time: 10 minutes
Cooking time: 20 minutes
700g carrots, peeled and halved1 celery stick, halved2-3 cloves of garlic, peeled2 tbsp olive oil1 tbsp fresh thyme leaves1 large courgette, halved175g carrots, peeled and halved2 plum tomatoes100g green beans, roughly cut2x 400g tins of cannellini beans, drained1 litre of vegetable stock
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