Italian bean stew recipe

5 ratings Rate
  • Serves 4
  • 25 mins to prepare and 1 hr 15 mins to cook
  • 248 calories / serving
  • Freezable
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This robust Italian bean stew is full of flavour and is very easy to make. It's a great winter warmer that's packed with lots of vegetables and pulses for slow-release energy.

In a large saucepan, heat the olive oil and fry the onion, carrots and celery for 5 minutes until starting to soften. Add the garlic and leeks and cook for another 5 minutes. Add in the remaining ingredients with 1 tsp salt and 1/2 tsp ground black pepper. Cook for 1 hour and serve with large chunks of bread. 

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  • Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, chopped
  • 1 leek, finely chopped
  • 100ml (3 1/2fl oz) red wine
  • 1 x 400g tinned plum tomatoes
  • 1 lemon, zested and juiced
  • 1 sprig rosemary, chopped
  • 1 sprig oregano, chopped
  • 1 x 400g tin borlotti beans
  • 1 x 400g tinned butter beans
  • 1 x 400g tinned flageolet beans
  • 100ml (3 1/2oz) vegetable stock
  • Crusty bread, to serve
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  • Energy 1037kj 248kcal 12%
  • Fat 4.5g 6%
  • Saturates 0.7g 4%
  • Sugars 11.2g 12%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 34.8g Protein 13.5g Fibre 14.1g

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