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Tuscan Bean Stew

Like most Italian cuisine, Tuscan cooking relies on fresh and simple local ingredients to make hearty meals packed full of flavour. This stew is no exception with a delicious mixture of vegetables, beans and barley. The perfect warming and nutritious meal for colder Autumn evenings.

Prep Time: 10 mins
Cooking Time: 20 mins
4 people

Used in this recipe

Ingredients

3 tbsp Filippo Berio Classico Olive Oil
1 clove garlic, crushed
2 leeks, sliced
200g celeriac, peeled and cut into 1.5 cm pieces
2 carrots, sliced
2 sprigs fresh rosemary
75g pearl barley, rinsed
400g can chopped tomatoes
2 tbsp sun-dried tomato purée
600ml vegetable stock
Salt and freshly ground black pepper
400g can borlotti beans, drained and rinsed
200g cavolo nero or curly kale, tough stems removed and roughly chopped
Filippo Berio Extra Virgin Olive Oil, for drizzling
Crusty bread, for serving

Method

Heat the Filippo Berio Classico Olive Oil in a large saucepan, add the garlic, leeks, celeriac, carrots and sprigs of rosemary and cook for 3-4 minutes. Stir in the pearl barley.
Add the tomatoes, sun- dried tomato purée, stock and season well. Bring to the boil, reduce the heat, cover and simmer for 25 minutes, or until the pearl barley and vegetables are just tender.
Stir the beans and cavolo nero, cover and cook for a further 5 minutes. Serve the stew in bowls, with a drizzle of Filippo Berio Extra Virgin Olive Oil, with crusty bread to mop up the juices.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.