| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 55 minutes |
| Serves | 6 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 264 |
| Fat | 12g |
| Saturates | 2g |
| Protein | 10g |
| Carbs | 32g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Peel and dice the onion.
2
Slice the carrot into 5mm rounds.
3
Slice the celery into 5mm chunks.
4
Peel and finely grate the garlic.
5
Remove the ribs from the kale and rinse.
6
Drain and rinse the cannellini beans.
7
Roughly tear the day old bread into large chunks.
8
Preheat the oven to 220°C, gas mark 7.
9
Heat the oil in a medium-sized pot over a medium heat. Add in the onion, carrots, celery and garlic and sauté for 8-10 minutes, or until caramelised.
10
Stir in the tomatoes and water and cook for a further 15-20 minutes or until reduced.
11
Add the cannellini beans and kale and cook for 5-10 minutes.
12
Season well to taste.
13
Place the pot in the oven and cook until the bread is golden brown and the stew is bubbling, approx. 10-15 minutes.
14
Serve immediately.
