Ingredients
- 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)
- Calories 183
- Fat 7.1g
- Saturates 1.1g
- Protein 8.9g
- Carbs 22.2g
- Sugars 4.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Tuscan bean stew
Italian 20 Mins Prep · 30 Mins Cook
- Dice the onion, carrots and fennel bulb to roughly the same size.
- 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.
- 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.
- Finely chop the parsley and add to the stew before serving.
- Serve with a drizzle of oil and crusty bread.