Tuscan Bean Stew
Rustic, hearty, and brimming with Mediterranean flavour, this Tuscan Bean Stew is the kind of comforting dish that feels like a warm embrace. Built on a fragrant base of sofrito, herbs, and garlic, it’s packed with nourishing beans, vibrant vegetables, and leafy greens, all simmered together to create a rich, silky stew in just 30 minutes.
Serves 4
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Storage Tupperware in the fridge for 3 days or freezer for 2 months
Ingredients
- 2 tbsp olive oil
- 450g Pack’d sofrito mix
- 2 tsp Pack’d garlic
- 1 tsp dried thyme
- 1 tbsp fresh rosemary, finely chopped (or dried)
- 1 tsp dried oregano
- 1 red pepper, diced small
- 1 x 400g tin chickpeas, drained + rinsed (reserve 2 tbsp bean stock)
- 1 x 400g tin cannellini beans, drained and rinsed
- 400g tomato pasta sauce or 1 tin of chopped tomatoes
- 1 tbsp tomato puree
- 250 ml veggie stock
- 200g cavolo nero or kale, chopped
- 1 tsp apple cider vinegar
- Salt and pepper to taste
Method
Heat the olive oil in a soup pan. Add sofrito mix and sauté for 3 - 4 minutes on a medium heat. Add garlic, thyme, rosemary and oregano for 1 minute until fragrant.
Add red pepper and beans. Then add tomato sauce, stock, reserved bean stock and black pepper. Simmer on a medium/ low heat for 15 - 20 minutes until thick.
Remove 1 cup and blitz using a stick blender. Add back to the pan. Taste and add salt and more pepper to taste. Add kale and acv for 1 - 2 minutes until wilted. Drizzle with more olive oil and chopped parsley. Option to enjoy with crusty bread too!
