This recipe for Tuscan bean stew with pearl barley is a perfect one to have on hand for a quick midweek meal ready in less than 30 minutes
Ingreadient
- olive oil
- 1 clove garlic, crushed
- 2 carrots, diced small
- 2 sticks celery, diced small
- 1 large leek, chopped
- 900ml vegetable stock
- 1 tbsp tomato purée
- 3 tbsp pearl barley
- 1 x 400g tin borlotti beans,
- about 150g leafy greens, any woody stalks removed and shredded
- crusty bread to serve
Direction
- Heat 2 tbsp oil in a large pan then add the garlic, carrots, celery and leeks and cook until softened. Add the stock, tomato purée and barley. Bring to a simmer then cook for 15-20 minutes until barley is just tender. Add the beans and greens and simmer for 5 more minutes. Serve with crusty bread.
