Tuscan-Style Vegetable Stew
A hearty vegetable stew with fresh ingredients from the soups category. Try this and more recipes from Spoonsparrow!
Ingredients
- 400 g dried white beans
- 250 g Cavolo Nero
- 200 g carrots
- 2 shallots
- 1 Garlic clove
- 1 stalk Celery
- 300 g tomatoes
- 2 tbsp olive oil
Instructions
-
1.
Soak the beans in water overnight.
-
2.
Cook the beans the next day for about 45 minutes in the soaking water.
-
3.
Meanwhile, clean and cut the cabbage into leafy pieces. Peel the carrots, onions, and garlic; cut the carrots into bite-sized chunks and dice the shallots with the garlic. Wash, trim, and slice the celery thinly. Boil the tomatoes, shock them, peel, quarter, core, and roughly chop.
-
4.
Heat oil in a pot and sauté the onion with garlic until translucent. Add the carrots, celery, and cabbage; cook briefly and deglaze with 500 ml broth. Puree three-quarters of the beans in the cooking water, stir into the soup, and simmer for about 25 minutes over medium heat. Ten minutes before finishing, add the tomatoes and remaining beans, season with salt and pepper. Serve in bowls and optionally garnish with basil pesto.
