المكونات

  • Brown onion 1
  • Carrots 2, medium
  • Fennel bulb 1
  • SpinneysFOOD Italian Extra Virgin Olive Oil 2 tbsp
  • Garlic 1 clove
  • SpinneysFOOD Chilli Flakes ¼ tsp
  • SpinneysFOOD Black Pepper ½ tsp
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • SpinneysFOOD Cherry Tomatoes 150g
  • Kale 100g
  • Chicken stock 2L
  • White grape vinegar 1 tbsp
  • Borlotti beans 2 x 400g tins
  • SpinneysFOOD Fresh Parsley A handful

Nutrition (Per serving)

  • سعرات حرارية 183
  • دهون 7.1g
  • المشبعة 1.1g
  • بروتين 8.9g
  • الكربوهيدرات 22.2g
  • السكريات 4.5g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Tuscan bean stew

Italian 20 Mins Prep · 30 Mins Cook


  1. Dice the onion, carrots and fennel bulb to roughly the same size.
  2. Heat the oil in a medium-sized Dutch oven. Sauté the onions for 5 minutes, until softened. Lower the heat and add in the carrots and fennel. Grate in the garlic then add the chilli flakes, salt and pepper. Cook for approx. 5-10 minutes, or until the vegetables are tender. Add in the cherry tomatoes.
  3. Chop the kale and add to the dish along with the stock, vinegar and beans. Bring to a boil then lower the heat and simmer for 15 minutes.
  4. Finely chop the parsley and add to the stew before serving.
  5. Serve with a drizzle of oil and crusty bread.