Italian bean stew recipe
Ingredients
1 tbsp olive oil
1 onion, chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, chopped
1 leek, finely chopped
100ml (3 1/2fl oz) red wine
1 x 400g tinned plum tomatoes
1 lemon, zested and juiced
1 sprig rosemary, chopped
1 sprig oregano, chopped
1 x 400g tin borlotti beans
1 x 400g tinned butter beans
1 x 400g tinned flageolet beans
100ml (3 1/2oz) vegetable stock
Crusty bread, to serve
This robust Italian bean stew is full of flavour and is very easy to make. It's a great winter warmer that's packed with lots of vegetables and pulses for slow-release energy. In a large saucepan, heat the olive oil and fry the onion, carrots and celery for 5 minutes until starting to soften. Add the garlic and leeks and cook for another 5 minutes. Add in the remaining ingredients with 1 tsp salt and 1/2 tsp ground black pepper. Cook for 1 hour and serve with large chunks of bread.
