Italian-Style Bean Stew
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
3 servings
- 2 sticks of celery
- 2 carrots
- 1 onion
- 2 cloves garlic
- 1 x 14 oz tin chopped tomatoes
- 13.5 fl oz vegetable stock
- 1 bay leaf
- 1 teaspoon dried oregano
- 240g canned cannellini beans
- 2 handfuls of kale
- pinch of sea salt & black pepper
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Preparation
Step 1
Heat a drizzle of olive oil in a large, heavy-bottomed saucepan over medium heat. Add the onion, carrot, celery and garlic and cook for 5 minutes, stirring often, until soft and translucent.
Step 2
Add the tinned tomatoes, vegetable stock, oregano and bay leaf; simmer for 20 minutes until thickened.
Step 3
Add the kale and cannellini beans and simmer for about 5 minutes until the kale has wilted.
Step 4
Before serving, toast the bread. While still hot, rub with the clove of garlic and drizzle with some olive oil. Chop into bite-size pieces.
Step 5
Ladle soup into a bowl and top with the bread pieces. Scatter over the lemon zest, fresh basil, parsley, flaky sea salt and chilli flakes.
Step 6
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