I am sat here in my lovely country pad in the Cotswolds, the rain is pouring down, and I'm thinking about the weeks food shopping ahead as its supposed to stay wet and quite cold this week. I made a gorgeous tuscan bean stew a while back and thought i'd share the recipe, as its perfect for a lunch or dinner for these cooler months.
Recipe
DF,GF,Ve - Serves 1
Ingredients
1 tbsp extra virgin olive oil 50g red onion, finely chopped 30g carrot, peeled and finely chopped 30g celery, trimmed and finely chopped 1 garlic clove, finely chopped 1⁄2 bird’s eye chilli, finely chopped (optional)
1 tsp herbes de Provence 200ml vegetable stock 1 x 400g tin chopped Italian tomatoes 1 tsp tomato purée 200g tinned mixed beans 50g kale, roughly chopped 1 tbsp roughly chopped parsley 40g buckwheat
method
place the oil in a medium saucepan over a low–medium heat and gently fry the onion, carrot, celery, garlic, chilli, if using, and herbs, until the onion is soft but not coloured.
add the stock, tomatoes and tomato purée and bring to the boil.
add the beans and simmer for 30 minutes.
add the kale and cook for another 5–10 minutes, until tender, then add the parsley.
meanwhile, cook the buckwheat according to the packet instructions, drain and then serve with the stew.
Love Rachel
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