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

Bean and pearl barley stew in a white pot

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.