Tuscan Bean Stew

A warming winter treat!

Prep Time 10 mins
Cook Time 30 mins
Gluten-free, vegan

Ingredients

• 1 tbsp oil
• 1 onion
• 2 medium carrots
• 1 stalk of celery
• 4 cloves of garlic
• 1 tsp dried thyme
• 1/4 tsp chilli flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• heaped 1/2 cup of kidney beans (dried and precooked) or from a tin
• heaped 1/2 cup of butter beans (dried and precooked) or from a tin
• heaped 1/2 cup of haricot beans (dried and precooked) or from a tin
• 2 cups of vegetable stock/bouillon
• 2 sprigs of rosemary (or 2 tsp dried rosemary )
• 2 bay leaves
• Additional salt and pepper to taste
• Additional olive oil, for serving

Instructions

1. Add the olive oil to a saucepan on a medium heat, and once hot, add the onions, celery and carrots and cook for 5-6 minutes, until softened.
2. Add the garlic and cook for one minute, stirring throughout, so as not to burn the garlic.
3. Stir in the thyme, rosemary, salt, pepper, vegetable stock, beans, and bay leaves.
4. Increase heat to high and once the stew has reached a boil, reduce heat to low and cook for 25-30 mins, until thickened.
5. Remove the rosemary (if using fresh), and the bay leaves, adding additional salt and pepper if desired.
6. Serve with a drizzle of olive oil and serve over quinoa, polenta, or any of your favourite grains, and enjoy!