Bring the vegetable stock to a boil, add the frozen beans and bring to the boil. Wash the tomatoes, cut in half, remove the stem and cut the tomatoes into small cubes. Add the Italian herbs and a pinch of sugar to the beans. Stew for about 5 minutes over medium heat, stirring occasionally. Season to taste with salt and pepper.
If you want, you can let the vegetables cool down and serve as a salad with a little vinegar and oil.
The calorie information refers to the preparation as a vegetable without oil.
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