Monday, 14 July 2014

Slimming World - Italian Bean Stew

Serves 4
Ready In About 30 Minutes

Syns - Green 1Extra Easy 1


4 shallots, finely chopped
2 garlic cloves, crushed
2 celery sticks, cut into small cubes
1 large carrot, peeled and cut into small cubes
1 red pepper, deseeded and cut into small cubes
1 tsp dried mixed herbs
A large handful of fresh basil, finely chopped, plus a few whole leaves to garnish
400g can chopped tomatoes
2 tbsp sun-dried tomato puree
100g dried pasta (any small shapes)
200ml vegetable stock
400g can borlotti beans, drained
Salt and freshly ground black pepper


1. Put the shallots, garlic, celery, carrot and pepper in a large pan and cook, stirring, over a medium heat for 2-3 minutes. Add the dried herbs, chopped basil, tomatoes, tomato puree, pasta and stock and bring to the boil.

2. Reduce the heat to low, cover and cook gently for 15-20 minutes, or until the vegetables are tender and the pasta is cooked.

3. Stir in the beans and cook for 2-3 minutes, or until piping hot. Season well and divide between four plates. Garnish with the basil leaves and serve.

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