Borlotti bean and cavolo nero stew
A rustic Tuscan style stew of creamy borlotti beans and dark leafy cabbage, perfect with a drizzle of olive oil.
- Time45 min
- LevelEasy
- Costabout £0.97 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion, carrot and celery for 10 minutes until soft.
10 min - 2
Add the garlic, rosemary and tomato purée. Stir for 1 minute.
- 3
Tip in the beans and stock. Simmer for 15 minutes.
15 min - 4
Mash a few beans against the side of the pan to thicken the stew.
- 5
Add the cavolo nero and cook for 8 minutes until tender.
8 min - 6
Season, stir in the lemon zest and serve with a swirl of olive oil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.