Tuscan Vegetable Stew
Tuscan Vegetable Stew Frommonday
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Prep Time 10-15 Minutes
Cook Time 50 Minutes
Ingredients
  • 1/2 onion - Diced
  • 1 carrot - Cubed
  • ½ zucchini Cubed
  • ½ tomato
  • 2 garlic cloves
  • 5-7 Leaves kale/spinach
  • 2 Tbsp parsley
  • 1 tablespoons olive oil
  • 1 pinch red pepper flakes
  • 3 sage leaves
  • ½ Cup Boiled Beans ( Cannelloni, Black Beans or Kidney Beans)
  • 300 Ml Water or Vegetable Stock
  • Salt and Fresh ground Pepper to Taste
  • 2 Slices Multigrain or wholegrain sourdough bread/Protein Bread – Oven Roasted to Make Croutons
Prep Time 10-15 Minutes
Cook Time 50 Minutes
Ingredients
  • 1/2 onion - Diced
  • 1 carrot - Cubed
  • ½ zucchini Cubed
  • ½ tomato
  • 2 garlic cloves
  • 5-7 Leaves kale/spinach
  • 2 Tbsp parsley
  • 1 tablespoons olive oil
  • 1 pinch red pepper flakes
  • 3 sage leaves
  • ½ Cup Boiled Beans ( Cannelloni, Black Beans or Kidney Beans)
  • 300 Ml Water or Vegetable Stock
  • Salt and Fresh ground Pepper to Taste
  • 2 Slices Multigrain or wholegrain sourdough bread/Protein Bread – Oven Roasted to Make Croutons
Tuscan Vegetable Stew Frommonday
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large saucepan or pot, heat the olive oil. Add the onion garlic, carrots, red pepper flakes and sage and cook over low heat for 20 minutes until softened but not browned. Add the parsley, tomato, and zucchini and cook for a few minutes.
  2. Add the kale and beans (drained if canned), and cover with vegetable stock/water. Bring to a boil, reduce the heat and simmer for 30 minutes. Season with salt and fresh ground black pepper to taste.
  3. To serve, arrange the croutons in the soup and add Parmesan cheese shavings (Optional) and a drizzle of olive oil.