• Carrots 3
  • Onion 1
  • SpinneysFOOD celery sticks 2
  • Garlic clove 4
  • Kale 100g
  • SpinneysFOOD black peppercorn ½ tsp
  • SpinneysFOOD crystal sea salt 1 tsp
  • SpinneysFOOD bottled water 750ml
  • SpinneysFOOD whole peeled Italian tomatoes 400g
  • SpinneysFOOD olive oil 70ml
  • Country bread 200g
  • SpinneysFOOD cannellini beans 400g


  • Knife 1

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."


Italian 20 Mins Prep · 55 Mins Cook

  1. 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.