Tuscan bean stew
35 minServes 4
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 | |||
| 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 vegetable stock | |||
| 1 tbsp tomato purée | |||
| 3 tbsp pearl barley | |||
| 1 × 400 g tin borlotti beans, drained | |||
| about 150 g leafy greens, shredded | |||
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