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Tuscan bean and barley stew

Name: Tuscan bean and barley stew
Total time: 30 min
Ingredients: 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

30 minutes
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

September 22, 2015 at 1:28 pm

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

Ingredients

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

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.

Try one of our other quick and easy vegan recipes