This is the kind of stew to make when the fridge holds a few useful vegetables but no plan. It serves four, takes about 10 minutes to prepare and 25 minutes to cook. Use tinned cannellini beans and chopped tomatoes, then let the rosemary-scented broth simmer while you set the table.
Ingredients
- 2 × 400 g tins cannellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 carrot, diced
- 2 garlic cloves, crushed
- 1 tablespoon tomato purée
- 1 teaspoon dried rosemary
- 1 × 400 g tin chopped tomatoes
- 500 ml vegetable stock
- 150 g chopped kale
- ½ teaspoon salt
- Black pepper, to taste
- 4 slices toasted sourdough, optional
Build the tomato broth
Heat the oil in a saucepan over medium heat. Add the onion and carrot and cook for 5 minutes, stirring occasionally, until the onion starts to soften; stir in the garlic, tomato purée and rosemary for 1 minute.
Pour in the chopped tomatoes and stock, then add the drained beans. Bring the pan to a simmer and cook uncovered for 15 minutes, stirring now and then. The broth should reduce slightly without becoming dry.
Finish with greens
Stir in the kale and cook for 4–5 minutes, until tender but still green. Taste the broth and season with the salt and black pepper, adding a splash of water if it has thickened more than you like.
Ladle into warm bowls and serve with toasted sourdough if you’re using it. A serving of the stew without bread is roughly 330 kcal and 15 g protein, depending on the beans and stock. Leftovers keep well in the fridge for up to 3 days; reheat until piping hot, adding a little water if needed.