Tuscan style bean stew

#vegan autumnal soup, hearty, warming and tasty with flavours of Tuscany.

  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 3 cloves garlic, chopped
  • 3 rosemary twigs, two remove leaves and chop, leave one whole
  • 1 tbsp. tomato puree
  • 4 tbsp pearl barley
  • Tin plum tomatoes, crushed with your hands
  • 1.5 pints vegan stock
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp nutritional yeast
  • 1 tin butter beans
  • 1 tin cannellini beans
  • 3 cavolo nero leaves only, chopped
  • Sauté diced onion, carrots, and celery until soft.
  • Add the garlic and chopped rosemary, stir then add the tomato puree, mix well.
  • Sprinkle in the pearl barley, give it a stir then add the tomato, stock, and rosemary twig.
  • Add the balsamic vinegar and nutritional yeast and season well.
  • Cook for 20 minutes.
  • Empty the tinned beans into the stew, and the cavolo nero. Mix well and cook for a few minutes more.
  • Serve with crusty bread and a drizzle of extra virgin olive oil.


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