If you like a thicker stew, blend 250-500ml of the mixture and add it back to the pot
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
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. See details | |
Ingredients
Cooking Instructions
Download PDF1
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.
