Easy Tomato Bean Stew with Cavolo Nero
This hearty tomato bean stew is packed with vegetables and full of comforting flavour. It’s a wholesome, one-pot meal that’s perfect for cosy evenings and easy to make with store cupboard ingredients and a few from the fridge!
Servings: 2 servings
Ingredients
- 1 onion diced
- 1 courgette diced
- 2 carrots peeled and diced
- 1 leek sliced
- 3 garlic cloves minced
- 1 × 400g tin of cannellini beans drained and rinsed
- 1 × 400g tin of chopped tomatoes
- 400 ml vegetable stock
- 1 parmesan rind
- Small bunch of cavolo nero leaves stripped and chopped
- Grated parmesan to serve
- Salt and freshly ground black pepper
- Small handful of fresh parsley chopped
- Olive oil
Instructions
- Heat a drizzle of olive oil in a large saucepan over a medium heat. Add the onion, courgette, carrots and leek. Season lightly with salt and pepper, then cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cannellini beans, chopped tomatoes, vegetable stock and parmesan rind. Stir well to combine.
- Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes, stirring occasionally, until the stew has thickened and the flavours have come together.
- In the final 5 minutes of cooking, stir through the chopped cavolo nero and let it wilt into the stew.
- Remove the parmesan rind and taste for seasoning. Add more salt and pepper if needed. Serve hot, topped with grated parmesan and a sprinkle of chopped parsley.
- The video below will help with this recipe.
Video
Notes
Scroll up for a step by step guide on how to make bean stew.
To store: store in an airtight container in the fridge for 4 days.
To reheat: reheat either in the microwave until piping hot or in a saucepan over medium heat until bubbling.
To freeze: this bean stew freezes well. Cool and transfer to an airtight container. Freeze for up to 3 months. Thaw overnight before heating and eating!
Make ahead: double this recipe and prep a large batch to freeze in individual containers/freezer blocks. It makes a delicious, nutritious quick lunch.
This does serve a generous two with probably some leftovers.
Parmesan rind: the parmesan rind is key here! If you don’t have one spare or in the freezer, just cut the rind off the one you have open in the fridge. You can still grate the rest but the rind is just used here!
Nutrition
Calories: 434kcal | Carbohydrates: 68g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 1352mg | Potassium: 1879mg | Fiber: 16g | Sugar: 17g | Vitamin A: 16869IU | Vitamin C: 97mg | Calcium: 470mg | Iron: 9mg