Italian style bean stew

Italian style bean stew

Ingredients

serves 2
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 carrot, finely chopped
  • •1 celery stick, finely chopped
  • •1 garlic clove, minced
  • •1 red pepper, chopped
  • •1 tsp dried oregano
  • •Pinch chilli flakes (optional)
  • •¼ tsp sea salt, to taste
  • •1 tbsp tomato paste
  • •1 tbsp balsamic vinegar
  • •250g passata
  • •1 400g can cannellini beans or borlotti beans, drained and rinsed
  • •150ml vegetable stock
  • •50g spinach
  • •Ground black pepper, to taste
  • •Small handful basil leaves, chopped
  • •½ tangy tofu cream (optional, see recipe)

Directions

Cooking mode
  1. 1. Make the tofu cream and transfer to the fridge.
  2. 2. In a large pan, heat the olive oil over medium heat. Add the onion, carrot, celery and pepper and cook for 8 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 more minute. Stir in the oregano, chilli flakes, salt and tomato paste, and cook for 2 minutes.
  3. 3. Add the balsamic vinegar, passata, beans and vegetable stock and bring to the boil. Reduce the heat to medium-low and simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
  4. 4. Stir in the spinach until wilted and season with ground black pepper. Remove from the heat and stir in the basil.
  5. 5. Serve with crusty bread and top with a drizzle of tofu cream.
Baker Beanie Author

■ every day is treat day ■