Tuscan Bean Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
365 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Bean Stew
Description
This Tuscan Bean Stew begins by gently frying onion and leek in olive oil to release sweetness. Adding diced carrot, potato, and crushed garlic introduces earthy and aromatic flavors. Tomatoes with added water and a vegetable stock cube create a savory liquid base. Simmering this mixture for 20 minutes softens the vegetables and thickens the sauce.
Adding canned mixed beans increases protein and texture with tender legume bites. Cooking macaroni separately ensures it reaches the right firmness before stirring into the stew. Fresh torn basil leaves infused at the end bring subtle herbal freshness while grated Grana Padano or similar cheese adds a salty, umami finish.
The stew’s combination of creamy beans, soft vegetables, and al dente pasta provides variety in mouthfeel. It’s an accessible, vegetarian dish suitable as a main alongside bread or a simple side.
The recipe notes that the dish is not suitable for freezing, suggesting it’s best served fresh. Nutritional info is approximate and meant as a guideline.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced finely, medium
- 1 leek sliced, small
- 1 carrot peeled and diced, large
- 1 baking potato peeled and diced, large
- 2 cloves garlic crushed or grated
- 400 g canned chopped tomatoes
- 200 ml water (half the empty tomato can)
- 1 vegetable stock cube
- salt to taste
- black pepper to taste
- 400 g mixed beans drained, tin
- 100 g macaroni or other small pasta shape
- basil torn, small handful, leaves
- grana padano or vegetarian / vegan equivalent, or Parmesan, grated for sprinkling
Instructions
- Place the olive oil, onion and leek in a large deep saucepan and fry over a gently over a low heat for 5 minutes, stirring occasionally.
- Add the carrot, potato and garlic and cook for 1 more minute.
- Add the chopped tomatoes and 200ml water to the pan, then crumble in the stock cube and add a little salt and pepper. Bring to the boil, then cook over a low heat for 20 minutes.
- Add the drained tin of mixed beans and cook for 10 more minutes, until the potato is cooked and the sauce has thickened.
- Meanwhile cook the macaroni according to pack instructions. When the macaroni is cooked, drain and add to the bean stew.
- Tear up your basil and add to the stew. Serve the stew with the cheese sprinkled over the top, or put the cheese in a bowl on the table for everyone to help themselves.
Notes
- This stew is not suitable for freezing; best enjoyed fresh.
- Nutrition information is approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 67g | 22% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 327mg | 14% |
| Potassium | 1057mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 8g | 16% |
| Vitamin A | 3134IU | 63% |
| Vitamin C | 26mg | 29% |
| Calcium | 100mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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