Bean and pearl barley stew in a white pot

Tuscan bean stew

Name: Tuscan bean stew
Total time: 30 min
Yield: Serves 4
Ingredients: olive oil; 1 clove garlic, crushed; 2 carrots, diced small; 2 sticks celery, diced small; 1 large leek, chopped; 900ml vegetable stock; 1 tbsp tomato purée; 3 tbsp pearl barley; 1 x 400g tin borlotti beans,; about 150g leafy greens, any woody stalks removed and shredded; crusty bread to serve

Preparation and cooking time
- Total time30 mins
Easy
Serves 4

Ingredients

olive oil
1 clove garlic, crushed
2 carrots, diced small
2 sticks celery, diced small
1 large leek, chopped
900ml vegetable stock
1 tbsp tomato purée
3 tbsp pearl barley
1 x 400g tin borlotti beans,
about 150g leafy greens, any woody stalks removed and shredded
crusty bread to serve

Method

STEP 1
Heat 2 tbsp oil in a large pan then add the garlic, carrots, celery and leeks and cook until softened. Add the stock, tomato purée and barley. Bring to a simmer then cook for 15-20 minutes until barley is just tender. Add the beans and greens and simmer for 5 more minutes. Serve with crusty bread.