Bean and pearl barley stew in a white pot

Tuscan bean stew

Name: Tuscan bean stew
Total time: 30 min
Yield: Serves 4
Ingredients: olive oil; 1 clove garlic crushed; 2 carrots diced small; 2 sticks celery diced small; 1 large leek chopped; 900ml vegetable stock; 1 tbsp tomato purée; 3 tbsp pearl barley; 1 x 400g tin borlotti beans; about 150g leafy greens any woody stalks removed and shredded; crusty bread to serve

Lulu Grimes

Published: September 22, 2015 at 1:28 PM

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Serves 4

Easy

Total time: 30 mins

A star rating of 5 out of 5.6 ratingsRate

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This recipe for Tuscan bean stew with pearl barley is a perfect one to have on hand for a quick midweek meal ready in less than 30 minutes

Vegan

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Alternatives

Complete the dish

Try this Tuscan bean and barley stew then check out our vegan stew, vegetable stew, chickpea stew and other vegetarian recipes. Now find out 10 things we love about Tuscan cuisine.

Ingredients

Nutrition

olive oil
1 clove garlic

crushed
2 carrots

diced small
2 sticks celery

diced small
1 large leek

chopped
900ml vegetable stock
1 tbsp tomato purée
3 tbsp pearl barley
1 x 400g tin borlotti beans
about 150g leafy greens

any woody stalks removed and shredded
crusty bread

to serve

Nutrition: per serving

kcal196

low
fat7.8g
carbs25.5g
fibre6.5g
protein7.6g
salt2.68g

Method

step 1

Heat 2 tbsp oil in a large pan then add the garlic, carrots, celery and leeks and cook until softened. Add the stock, tomato purée and barley. Bring to a simmer then cook for 15-20 minutes until barley is just tender. Add the beans and greens and simmer for 5 more minutes. Serve with crusty bread.

Try one of our other quick and easy vegan recipes

Wholewheat Vegan Spaghetti Recipe with Broccoli, Chilli and Lemon

Authors

Lulu GrimesManaging editor

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