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



  • 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 here...

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