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Italian bean stew recipe
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65 ratings
Created by The Tesco Recipes team
This robust Italian bean stew recipe is full of flavour and so easy to make. It's a great winter warmer that's packed with lots of vegetables and pulses, making a super hearty meal. See method
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 red wine
- 400g tin plum tomatoes
- 1 lemon, zested and juiced
- 1 sprig rosemary, chopped
- 1 sprig oregano, chopped
- 400g tin borlotti beans
- 400g tin butter beans
- 400g tin flageolet beans
- 100ml vegetable stock
- crusty bread, to serve
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1035kj
248kcal
12%
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Fat
5g
6%
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Saturates
1g
4%
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Sugars
11g
12%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 34.8g
Protein 13.5g
Fibre 14.1g
Method
- In a large saucepan, heat the olive oil and fry the onion, carrots and celery for 5 mins until starting to soften.
- Add the garlic and leeks and cook for another 5 mins.
- Add in the remaining ingredients with 1 tsp salt and ½ tsp ground black pepper.
- Cook for 1 hr and serve with large chunks of bread.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Vegetarian recipes