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Tuscan Bean Stew

The most important part of this dish is creating a good base of diced vegetables; carrots, onions and celery; Italian chefs call this vegetable medley ‘soffritto’ and it is used in many dishes such as Bolognese and Minestrone. Get your parmesan at the ready, you’ll love this one!

Recipe Video

Recipe Ingredients

1 mediumonion–chopped (1-2cm)
1 carrot–peeled and diced (2cm)
1 stick celerydiced (1-2 cm)
100g versatile vegetable i.e.swede, parsnip, sweet potato–peeled and chopped (2cm)
2 cloves garlic–finely chopped
3 tsp Mediterranean herb blend
1tin of beans baked beans-sauce removed and rinsed
1 tin chopped tomatoes
400ml water (1 tins worth)
½ vegetable stock cube
50g leafy greens i.e. cabbage, kale, spring greens–chopped (3-4cm)

Optional Ingredients

olives, parmesan, mozzarella, oliveoil, bruschetta, pesto pasta

Recipe Instructions

Prepare vegetables as described.

In a saucepan over a medium heat, sweat onion with a little cooking oil until soft (2 – 3 mins).

Add carrot, celery & versatile vegetable keep cooking over medium heat until softening (3 – 4 mins).

Add garlic and cook out for 1 minute before Mediterranean blend – stir continuously to avoid too much smoke – turn down heat if necessary.

Add tinned tomatoes, beans, 400ml water, stock cube and leafy greens. Stir bring to a simmer and cook gently with a lid checking occasionally and adding water if required for 15 – 18 mins.

Finally taste and adjust seasoning (salt, pepper, tabasco, balsamic vinegar or tomato ketchup).

Recipe Print-Out


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