Garlicky vegetable, bean and herb pot with parmesan toasts

Garlicky vegetable, bean and herb pot with parmesan toasts
  • Serves icon Serves 4
  • Time icon Hands on time 25 mins

This vegetarian recipe is quick and easy and is packed full of flavour.

Nutrition: per serving

Calories
422kcals
Fat
9.2g (1.8g saturated)
Protein
19.3g
Carbohydrates
62.7g (17.7g sugars)
Salt
2.4g
Calories
422kcals
Fat
9.2g (1.8g saturated)
Protein
19.3g
Carbohydrates
62.7g (17.7g sugars)
Salt
2.4g

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.

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