Tuscan bean and barley stew
Serves 4
Easy
Total time:
This recipe for Tuscan bean and barley stew is a perfect one to have on hand for a quick midweek meal. It's ready in 30 minutes, serves 4 and is under 200 calories. You can use any leafy greens for this, just whatever you have around
Skip to ingredients
- olive oil
- 1 clove garliccrushed
- 2 carrotsdiced small
- 2 sticks celerydiced small
- 1 large leekchopped
- 900ml vegetable stock
- 1 tbsp tomato purée
- 3 tbsp pearl barley
- 1 x 400g tin borlotti beans
- about 150g leafy greensany woody stalks removed and shredded
- to serve crusty bread
Nutrition: per serving
- kcal196low
- 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.
