Recipe

Italian bean stew

Warm, hearty and packed full of veggies, this tasty Italian bean stew is a real family favourite for cool Winter evenings. It's also vegetarian friendly and full of nutrients!

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Italian bean stew
  • 2 1/2 tablespoon olive oil
  • 1 medium red onion (170g), chopped finely
  • 1 celery stalk (150g), trimmed, chopped finely
  • 1 medium carrot (120g), chopped finely
  • 1 medium yellow capsicum (bell pepper) (200g), chopped finely
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 10 gram dried porcini mushrooms
  • 1/2 (125ml) boiling water
  • 800 gram canned borlotti beans, rinsed, drained
  • 1 1/2 cup (375ml) vegetable stock
  • 250 gram cherry tomatoes, halved
  • 1 medium zucchini (120g), chopped coarsely
  • 1 clove garlic, halved lengthways
  • 8 slice ciabatta bread (400g)
  • 1/3 cup (25g) finely grated parmesan
  • 2 teaspoon fresh thyme leaves

Method

Italian bean stew
  • 1
    Heat 1 tablespoon of the oil in a large saucepan over medium heat; cook onion, celery, carrot, capsicum and herbs for about 7 minutes or until vegetables are softened.
  • 2
    Meanwhile, place mushrooms in a small heatproof bowl; cover with the boiling water. Stand for about 5 minutes or until softened.
  • 3
    Add beans, stock, tomato, zucchini, mushrooms and the soaking liquid to pan; bring to the boil. Reduce heat; simmer, uncovered, over low heat for 15 minutes or until thickened.
  • 4
    Meanwhile, preheat grill (broiler).
  • 5
    Rub cut-side of garlic over bread slices. Place bread on an oven tray, drizzle with remaining oil; sprinkle with parmesan. Grill bread for 2 minutes or until golden.
  • 6
    Divide stew between bowls, sprinkle with thyme; accompany with bread.

Notes

Dried porcini is a very rich flavoured mushroom with a strong nutty, earthy flavour. It must be rehydrated before use.

More From Women's Weekly Food