Tuscan Vegetable and Bean Stew - Recipe Feature
We Don't Eat Anything With A Face
We Don't Eat Anything With A Face
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Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, finely chopped or crushed
  • 1 tsp cornflour
  • 200 g/8oz chestnut mushrooms, wiped and halved or quartered
  • 200 g/8oz chantenay carrots, peeled or scrubbed and cut in half vertically
  • 100 g/4oz green beans, trimmed and cut into 5cm pieces
  • 1 tin chopped tomatoes (add 1 tbsp tomato purée if you use economy tinned tomatoes)
  • 250 ml/1 cup vegan, dry white wine
  • 1 bay leaf
  • 1 tbsp fresh, chopped parsley
  • 2 sprigs of rosemary
  • black pepper, to taste
  • 1 tin cannellini beans, drained
  • 50 g/2oz pitted olives

Instructions

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