Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tuscan bean stew
- Preparation and cooking time
- Total time
- 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.
