Tuscan vegetable stew

(1 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Tuscan vegetable stew
Tuscan vegetable stew
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This hearty Tuscan vegetable stew is very quick to cook and is a complete meal when served with thick slices of crusty bread to mop up all the juices. Cavola nero or Tuscan cabbage is one of the key ingredients in this stew. It has very dark, almost black, leaves but if you canít find it use curly kale or green cabbage instead. Haricot beans are packed with protein and together with all the vegetables this makes a perfectly well balanced and nutritious vegetarian supper. You could use any canned beans if you prefer or even a tin of mixed beans.


  • 1tbsp olive oil
  • 1 onion, peeled and diced
  • 2 sticks celery, sliced
  • 1 large carrot, cubed
  • Pinch of crushed dried chillies
  • 2 garlic cloves, finely chopped
  • 400g can haricot beans, rinsed and drained
  • 1 litre vegetable stock
  • 200g cavola nero or culy kale, shredded
  • Toasted rustic bread or garlic bread, to serve

If you wish to use dried cannelini beans soak them overnight in water then drain and cook in plenty of unsalted boiling water until tender before adding to the stew.


  1. Heat the olive oil in a large saucepan over a mediumĖlow heat, add the onion, celery and carrot, and fry for 5 mins until lightly browned then add the chilli and garlic. Cook for 1 min.
  2. Drain and rinse the beans then add to the pan with the vegetable stock, bring to the boil and simmer for 10 mins. 
  3. Add the cavola nero or curly kale and cook for 5-8 mins until tender. Serve the stew in bowls with toasted crusty bread or garlic bread.

Your rating

Average rating

  • 5
(1 ratings)

Your comments

comments powered by Disqus

FREE Newsletter