Italian-Style Bean, Tomato & Greens Stew

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

1 tin cannellini beans

240g Shredded kale

4 medium potatoes

2 carrots

2 ciabatta

65g Tomato purée

2 veg stock cubes

4 garlic cloves

2tsp oregano

60g grated Italian hard cheese

Knob of butter

1 tbsp olive oil

Salt and pepper to taste

Directions

Chop potatoes (skin on) into small bite size pieces

Peel carrots and chop into 1cm chunks

Peel and finely chop (or grate) your garlic

Heat a large pan on medium heat with a drizzle of olive oil

Once hot, add the chopped potatoes and diced carrots to the pan with a pinch of salt and cook for 4-5 minutes or until slightly browned

Drain and rinse cannellini beans

Dissolve veg stock into 900ml boiled water

Once your potatoes and carrots have browned, add the chopped garlic, oregano and tomato paste and cook for 1-2 minutes or until fragrant

Once fragrant, add the beans, stock and shredded kale

Cook covered for 20 minutes or until the potato is fork tender

Once the potato is tender, tear your ciabatta into rough, bite size pieces

Add the torn ciabatta to the pan, mix it up and cook until the bread is fully soaked into the sauce

Once soaked, Stir through most of your cheese

Serve the stew and top with the remaining cheese and black pepper to taste