White bean and vegetable stew with tomato and greens
White bean and vegetable stew is quickest with canned or already cooked beans. This small pot has a tomato base, soft carrot and greens stirred in near the end. It is a home-kitchen adaptation of a bean-and-kale soup, with less liquid and an extra vegetable.
Dried white beans cannot simply replace the canned beans at the same timing: cook them fully first. Bread can turn the stew into a fuller meal, but is additional to the listed ingredients. Cool leftover portions in shallow containers and refrigerate promptly.
- Kalori
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- Zülallar
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- Yağlar
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- Karbohidratlar
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Hesablama üçün ərzaqlar, dəqiq miqdarlar və porsiya sayı lazımdır.
| Hazırlanma vaxtı | — |
|---|---|
| Mətbəxdə aktiv vaxt | — |
| Çətinlik | — |
| Acılıq | — |
| Mətbəx | Home cooking |
| Allergenlər | — |
İnqrediyentlər
2 porsiya
Addım 1
Wash vegetables and prepare small, even pieces. Rinse the canned beans and let them drain. Tough kale stems should be removed or chopped separately and cooked earlier.
Addım 2
Heat oil in a saucepan. Soften onion and carrot for about 5 minutes over medium heat. Add garlic and oregano for another 30 Seconds, stirring so the garlic stays pale.
Addım 3
Add tomatoes, broth and beans. Bring to a boil, then simmer gently for 15–20 minutes, until the carrot is tender. Stir occasionally and add a little water if the bottom begins to catch.
Addım 4
Add kale and simmer another 3–5 minutes, or until the leaves are tender. Mash a spoonful of beans against the pot if you want a thicker broth. Taste and season before serving.
Şərhlər