Experiment with different cans of beans and herbs. Try using butter beans and cannellini beans with sage and chives.
Ingredients
- 2 tbsp olive oil
- 3 carrots, diced
- 2 celery sticks, diced
- 1 onion, roughly chopped
- 2 leeks, washed and sliced
- 150ml red wine
- 4 garlic cloves, crushed
- 400g can chopped tomatoes
- 200ml vegetable stock, hot
- 400g can flageolet beans, rinsed and drained (or use frozen, see opposite)
- 400g can borlotti beans, rinsed and drained
- Bunch of fresh flatleaf parsley leaves, roughly chopped
- Bunch of fresh oregano leaves, roughly chopped
- Zest of 1 lemon, grated
- Slices of crusty bread, to serve
- 25g vegetarian Parmesan, grated, to serve
Method
- 1. Heat the oil in a casserole over a medium heat. Cook the carrots, celery, onion and leeks for 10 minutes, until softened. Add the wine and simmer until reduced by half.
- 2. Stir through the garlic, chopped tomatoes and stock. Season well and simmer for 5 minutes. Add the beans and cook for a further 5 minutes. Check the seasoning, then scatter over the fresh herbs and lemon zest.
- 3. Meanwhile, preheat the grill to medium and lightly toast the bread slices. Top the toasts with the grated Parmesan and grill until bubbling.
- 4. Divide the stew between plates and serve with the Parmesan toasts.
Nutritional info
Per serving: 422kcals, 9.2g fat (1.8g saturated), 19.3g protein, 62.7g carbs, 17.7g sugar, 2.4g salt
Wine Recommendation
An aromatic, full-flavoured Mediterranean red appeals; we love southern French styles such as Fitou or Corbières.