Mediterranean Bean Summer Stew
A community recipe by CookALotNot tested or verified by Nigella.com
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Heat the oil in a large pan and cook the onion, pepper, celery and garlic for five minutes until softened stirring occasionally. Stir in the tomato puree and cook for 1 minute. Add the stock, tomatoes and beans to the pan and bring to the boil. Add the courgettes and herbs and simmer rapidly for ten minutes or until the sauce thickens and courgettes are tender. Stir in the chard and cook for 4-5 minutes or if using spinach cook for 30 seconds until wilted.
Heat the oil in a large pan and cook the onion, pepper, celery and garlic for five minutes until softened stirring occasionally. Stir in the tomato puree and cook for 1 minute. Add the stock, tomatoes and beans to the pan and bring to the boil. Add the zucchini and herbs and simmer rapidly for ten minutes or until the sauce thickens and zucchini are tender. Stir in the chard and cook for 4-5 minutes or if using spinach cook for 30 seconds until wilted.
Introduction
Good for slimming word followers (free on a green day). Also for weight watchers followers Serves 3 or 4 / 2.5 pts or 2 pts.
Good for slimming word followers (free on a green day). Also for weight watchers followers Serves 3 or 4 / 2.5 pts or 2 pts.
Ingredients
Serves: 3-4
Metric
Cups
- 1 tablespoon olive oil
- 1 red onion (finely chopped)
- 1 red pepper (deseeded and finely chopped)
- 2 sticks celery (finely chopped)
- 3 cloves garlic (thinly sliced)
- 2 courgettes (halved lengthways and cut into chunks)
- 1 tablespoon tomato puree
- 325 millilitres vegetable stock
- 1 can chopped tomatoes
- 1 can butter beans
- 1 can haricot beans
- 200 grams chard (or spinach - roughly chopped)
- 2 tablespoons fresh oregano (or thyme)
- 1 tablespoon olive oil
- 1 red onion (finely chopped)
- 1 red bell pepper (deseeded and finely chopped)
- 2 sticks celery (finely chopped)
- 3 cloves garlic (thinly sliced)
- 2 zucchini (halved lengthways and cut into chunks)
- 1 tablespoon tomato puree
- 11⅖ fluid ounces vegetable broth
- 1 can diced tomatoes
- 1 can butter beans
- 1 can haricot beans
- 7 ounces chard (or spinach - roughly chopped)
- 2 tablespoons fresh oregano (or thyme)
Method
Mediterranean Bean Summer Stew is a community recipe submitted by CookALot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
A few boiled potatoes – 1pt per 100g potatoes with or without skin Chopped feta or grated cheddar (points depending on make of cheese)
A few boiled potatoes – 1pt per 100g potatoes with or without skin Chopped feta or grated cheddar (points depending on make of cheese)
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What 1 Other has said
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Posted by Millspho on 27th December 2011
Show more commentsI served this with a small portion of pasta (10 pieces per person approx), a healthy grating of parmesan and a squeeze of lemon. The texture of the pasta with the beans may seem odd but is truly is great! Try it.