Tuscan Stew Recipe with Beans and Barley

Tuscan bean and barley stew

  • serves 4
  • Easy

This recipe for Tuscan bean and barley stew is a perfect one to have on hand for a quick midweek meal. It's ready in 30 minutes, serves 4 and is under 200 calories. You can use any leafy greens for this, just whatever you have around


Try this Tuscan bean and barley stew then check out our vegetarian stewvegetarian casserole, vegetarian tagine and other vegetarian recipes.



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


  • 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.

Try one of our other quick and easy vegan recipes

Wholewheat Vegan Spaghetti Recipe with Broccoli, Chilli and Lemon

Nutritional Information

  • Kcals 196
  • Fat 7.8g
  • Carbs 25.5g
  • Fibre 6.5g
  • Protein 7.6g
  • Salt 2.68g