Tuscan bean stew

Serves 4

35 min

A hearty vegetable and bean stew with pearl barley, simmered until tender and finished with leafy greens.

prepDice carrots and celery small
prepChop leek
prepShred leafy greens, removing woody stalks
2 tbsp / 30 ml olive oil	Sauté garlic, carrots, celery & leek until soft	Add stock, tomato purée & barley, simmer 15–20 min	Add beans & greens, simmer 5 min
1 clove garlic, crushed
2 carrots, diced small
2 sticks celery, diced small
1 large leek, chopped
900 ml / 30 fl oz vegetable stock
1 tbsp tomato purée
3 tbsp pearl barley
1 × 400 g tin borlotti beans, drained
about 150 g / 5 oz leafy greens, shredded

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