Tuscan White Bean and Cavolo Nero Stew
Ingredients
- 800 g tinned cannellini beans, drained
- 250 g cavolo nero, roughly chopped
- 400 g tinned chopped tomatoes
- 4 garlic cloves
- 1 onion, diced
- 400 ml vegetable stock
- 1 tsp dried chilli flakes
- 3 tbsp extra virgin olive oil
- 5 g fresh rosemary
Nutrition (per serving)
- Calories
- 371 kcal
- Protein
- 18.3 g
- Carbohydrate
- 38.4 g
- of which sugars
- 7.6 g
- Fat
- 12.1 g
- of which saturates
- 1.9 g
- Fibre
- 15.2 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tbsp olive oil in a large pan. Soften the onion for 5 minutes, then add the garlic, chilli flakes and rosemary and cook for 1 minute.
- 2
Add the tomatoes, stock and beans. Stir, bring to a simmer and cook for 15 minutes.
- 3
Use a potato masher to roughly crush some of the beans to thicken the stew, then stir in the cavolo nero.
- 4
Cook for a further 8 minutes until the greens are tender. Season, drizzle with the remaining olive oil and serve with sourdough bread.
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