25 Minute Tuscan Bean Stew. So easy to make and super quick! Packed with protein.
Serves: 4 Time: 25 minutes
Ingredients
2 Tablespoons Olive Oil
1 Garlic Clove, minced
2 Carrots, diced
2 Celery Sticks, diced small
1 Leek, chopped
900ml Veg Stock
1 Tablespoon Tomato Purée
3 Tablespoons Pearl Barley
400g Borlotti Beans
150g Kale, shredded
Crusty Bread, to serve 1 slice per person
Method
Heat the oil in a large non-stick pan. Add the carrot, celery, leeks and garlic and cook until soft.
Next, add the stock, tomato purée and barley then bring to a boil before reducing to simmer for 20 mins.
Add the beans in the last 5 minutes of cooking and serve the stew with some warm crusty bread for dunking. Easy and yummy!
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Rosie ❤️
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