A hearty and flavorful Tuscan-style bean stew loaded with vegetables, herbs, and two types of beans in a rich tomato base. Perfect comfort food that's both nutritious and satisfying.
italian
mediterranean
Nutrition
Provides high fiber, plant-based protein, essential vitamins and minerals from beans and vegetables with moderate calories and low saturated fat.
| Calories | 300 kcal |
| Energy | 1255 kJ |
| Protein | 12 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 0 mg |
| Carbohydrate | 45 g |
| Sugars | 11 g |
| Dietary Fibre | 13 g |
| Sodium | 450 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerveganvegetarianmeal prepslow cookermain courseone potfamily friendlystovetopstew
Tuscan Bean Stew with garlic & oregano
The Veg Space (Kate Ford)
4
servings
0
per serve
0
minutes
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Ingredients
Equipment
Deep lidded frying pan or casserole
Can Opener
Instructions
1
To make on the hob / stovetop:
2
Heat the olive oil in a deep lidded frying pan or casserole.
3
Finely chop the onion and leek and cook gently for 3-4 minutes until starting to soften.
4
Meanwhile, peel and finely chop the carrot, trim and chop the celery, and peel and crush the garlic cloves. Add to the pan and cook for a further 2-3 minutes.
5
Trim and slice the red pepper and add to the pan. Season well with salt and black pepper.
6
Drain and rinse the borlotti beans and cannellini beans, and tip both into the pan.
7
Add the passata and water (you can just refill the empty passata carton half way with water, to save measuring this separately). Then add the stock powder, oregano, brown sugar and balsamic vinegar. Bring to the boil then cover with a lid and simmer for 20 minutes. Remove the lid and simmer for a further 10 minutes or until the sauce has reduced and is thick and glossy.
8
Remove any thick stalks from the spinach or kale, then stir through the stew for the last two minutes of cooking. Taste and adjust seasoning if required. Serve with steamed green vegetables or a crisp side salad and sourdough bread.
9
To make in a slow cooker:
10
Follow instructions 1-4 above, then tip the softened vegetables into your slow-cooker.
11
Drain and rinse the tinned beans and add to the slow-cooker, followed by the passata, water, stock powder, oregano, brown sugar and balsamic vinegar.
12
Cook on high for 3-4 hours or on low for 5-6 hours, adding the spinach or kale as above for the last 10 minutes of cooking time. Taste and adjust seasoning as required.
Tuscan Bean Stew with garlic & oregano
The Veg Space (Kate Ford)
4
servings
0
per serve
0
minutes
A hearty and flavorful Tuscan-style bean stew loaded with vegetables, herbs, and two types of beans in a rich tomato base. Perfect comfort food that's both nutritious and satisfying.
italian
mediterranean
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Deep lidded frying pan or casserole
Can Opener
Instructions
1
To make on the hob / stovetop:
2
Heat the olive oil in a deep lidded frying pan or casserole.
3
Finely chop the onion and leek and cook gently for 3-4 minutes until starting to soften.
4
Meanwhile, peel and finely chop the carrot, trim and chop the celery, and peel and crush the garlic cloves. Add to the pan and cook for a further 2-3 minutes.
5
Trim and slice the red pepper and add to the pan. Season well with salt and black pepper.
6
Drain and rinse the borlotti beans and cannellini beans, and tip both into the pan.
7
Add the passata and water (you can just refill the empty passata carton half way with water, to save measuring this separately). Then add the stock powder, oregano, brown sugar and balsamic vinegar. Bring to the boil then cover with a lid and simmer for 20 minutes. Remove the lid and simmer for a further 10 minutes or until the sauce has reduced and is thick and glossy.
8
Remove any thick stalks from the spinach or kale, then stir through the stew for the last two minutes of cooking. Taste and adjust seasoning if required. Serve with steamed green vegetables or a crisp side salad and sourdough bread.
9
To make in a slow cooker:
10
Follow instructions 1-4 above, then tip the softened vegetables into your slow-cooker.
11
Drain and rinse the tinned beans and add to the slow-cooker, followed by the passata, water, stock powder, oregano, brown sugar and balsamic vinegar.
12
Cook on high for 3-4 hours or on low for 5-6 hours, adding the spinach or kale as above for the last 10 minutes of cooking time. Taste and adjust seasoning as required.
dinnerveganvegetarianmeal prepslow cookermain courseone potfamily friendlystovetopstew
Nutrition
Provides high fiber, plant-based protein, essential vitamins and minerals from beans and vegetables with moderate calories and low saturated fat.
| Calories | 300 kcal |
| Energy | 1255 kJ |
| Protein | 12 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 0 mg |
| Carbohydrate | 45 g |
| Sugars | 11 g |
| Dietary Fibre | 13 g |
| Sodium | 450 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
