Plant-Packed Tuscan Bean Stew

Name: Plant-Packed Tuscan Bean Stew
Total time: 45 min
Ingredients: 1 tbsp Olive oil; 1 Onion, finely chopped; 2 Carrot, diced; 2 Celery, diced; 3 Garlic, finely chopped; 1 tsp Oregano, smoked; Chili flake, flakes; 2 tbsp + 2 x 400 g Tomato, chopped; 30 g Nutritional yeast; 1 l Veg stock; 2 x 400 g Borlotti bean, drained; 2 x 400 g Lima bean, drained; 100 g Kale; Lemon; Parsley, chopped

By BOSH! · 45 min

Ingredients

Olive oil1 tbsp
Onion · finely chopped1
Carrot · diced2
Celery · diced2
Garlic · finely chopped3
Oregano · smoked1 tsp
Chili flake · flakes
Tomato · chopped2 tbsp + 2 x 400 g
Nutritional yeast30 g
Veg stock1 l
Borlotti bean · drained2 x 400 g
Lima bean · drained2 x 400 g
Kale100 g
Lemon
Parsley · chopped

Instructions

Heat the olive oil in a large pan. Add the onion, carrot and celery and cook for 10 minutes until softened.
Add the garlic, oregano, thyme, smoked paprika and chilli flakes and fry for 1 minute.
Stir in the tomato purée and fry for 2 minutes.
Add the chopped tomatoes, nutritional yeast and vegetable stock. Stir in both types of beans.
Season and simmer for 15 minutes, adding the cavolo nero or kale for the last few minutes.
Stir in the lemon juice, ladle into bowls, drizzle with olive oil, top with parsley and serve.

Summarized from BOSH!'s video. Watch it for the details.

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Garlic Onion Tomato Lemon Carrot Celery Kale Lima bean

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