Tuscan bean and tomato stew
White beans in a thick tomato sauce with garlic and oregano, wilted spinach stirred in, and oil-drizzled toast on the side. Done in 30 minutes, with a short shopping list.
- Time
- 30 min
- Serves
- 2
- Kind
- Stew
- Also
- One pot
Method
- Chop the onion finely and slice the garlic. Drain and rinse the cannellini beans.
- Warm most of the olive oil in a large, deep pan over a medium heat, keeping back about a teaspoon for the toast. Cook the onion with a pinch of salt for about 8 minutes until soft, then add the garlic and dried oregano for 1 minute.
- Add the chopped tomatoes, beans and 100 ml of water. Simmer for 18 minutes, stirring now and then, until the sauce has thickened.
- Stir in the spinach a handful at a time until it wilts, about 3 minutes. Taste and season.
- Slice the sourdough, toast it until golden and drizzle with the remaining oil.
- Ladle the stew into bowls and serve with the toast.
Tip A drizzle of your best olive oil over each bowl makes more difference than any extra seasoning.
Per portion
| Energy | 637 kcal |
| Protein | 31 g |
| Carbohydrate | 94 g |
| of which sugars | 17 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Fibre | 23 g |
| Salt | 1.89 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cannellini beans2 tins
- chopped tomatoes1 tin
- onion1
- garlic4 cloves
- spinach200 g
- sourdough loaf½
- dried oregano1 tsp
- olive oil1 tbsp
