Italian bean stew recipe
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- Serves 4
- 25 mins to prepare and 1 hour 15 mins to cook
- 248 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 1035kJ 248.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 34.8gProtein 13.5gFibre 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.
- See more Vegetarian recipes
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.
