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Cannellini bean & cavolo nero stew
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by Elly Pear
4 tbsp olive oil
2 medium leeks, halved, washed and finely sliced
3 carrots, peeled and finely diced
3 celery sticks, finely diced
8 cloves garlic, finely chopped
500g dried cannellini beans, soaked overnight
3 tbsp dried Italian seasoning
2 bay leaves (dry or fresh)
500g cherry tomatoes, quartered
100g finely shredded cavolo nero, tough stalks removed
Parmigiano Reggiano rinds, optional
2 tsp sea salt flakes
1 tsp ground black pepper
Topping (to serve 2 for now)
1 tsp olive oil
3 tbsp breadcrumbs
½ lemon, finely grated zest
¼ x 25g pack flat leaf parsley, finely chopped
1. Warm a large saucepan over a medium heat. Add the oil, leeks, carrots, celery and garlic. Stir and put the lid on. Leave the veg to sweat over a low heat for 10 minutes, stirring occasionally.
2. Add the soaked, drained beans, dried herbs, bay leaves, tomatoes and 1.5L boiling water to the saucepan. Bring to the boil for 5 minutes, then reduce the heat and simmer for 45 minutes, until the beans are tender. Add the cavolo nero and the Parmesan rinds, if using. Simmer for 15 minutes more. Add the salt and pepper.
3. Before serving, warm the oil in a clean frying pan over a high heat, then fry the breadcrumbs until golden and crisp. Leave to cool slightly then mix with the lemon zest and parsley.
4. Serve the stew immediately (removing the rinds and bay) sprinkled with the crumbs, or leave to cool and transfer to the fridge. It will taste even better the next day, thoroughly reheated. Cook the crumbs just before serving.
To freeze Divide between 8 freezerproof containers and leave to cool. Label each portion with the recipe name and the date made, then freeze and use within 3 months. Defrost in the fridge overnight, then gently reheat in a saucepan over a low heat until piping hot.
To chill The stew will keep, covered, for 3 days in the fridge. To reheat, gently simmer in a saucepan over a low heat until piping hot.
Typical values per serving:
source of protein/2 of your 5 a day/ high in fibre
This recipe was first published in April 2020.