Italian-Style Bean Stew
This hearty stew is inspired by the classic Italian dish Ribollita. Our quick-cook version is made with fresh vegetables, cannellini beans and topped with garlicky croutons. It makes 2-3 large servings, meaning there's enough for the next day's lunch.
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 8.5 oz canned cannellini beans
- 2 handfuls of kale
- pinch of sea salt & black pepper
Instructions
- 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.
- 2
Add the tinned tomatoes, vegetable stock, oregano and bay leaf; simmer for 20 minutes until thickened.
- 3
Add the kale and cannellini beans and simmer for about 5 minutes until the kale has wilted.
- 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.
- 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.