Tuscan Bean Stew

5 from 5 votes

A delicious mixture of beans, pasta and root vegetables inspired by my student travels and perfect for an easy midweek supper.

Course Main Course

Cuisine Italian, Tuscan

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 365kcal

1 tablespoon olive oil
1 medium onion diced finely
1 small leek sliced
1 large carrot peeled and diced
1 large baking potato peeled and diced
2 cloves garlic crushed or grated
400 g tin chopped tomatoes
200 ml water (half the empty tomato can)
1 vegetable stock cube
Salt and pepper to taste
400 g tin mixed beans drained
100 g macaroni or other small pasta shape
Small handful basil leaves torn
Grated Grana Padano or Parmesan for sprinkling (or vegetarian / vegan equivalent)

Place the olive oil, onion and leek in a large deep saucepan and fry over a gently over a low heat for 5 minutes, stirring occasionally.
Add the carrot, potato and garlic and cook for 1 more minute.
Add the chopped tomatoes and 200ml water to the pan, then crumble in the stock cube and add a little salt and pepper. Bring to the boil, then cook over a low heat for 20 minutes.
Add the drained tin of mixed beans and cook for 10 more minutes, until the potato is cooked and the sauce has thickened.
Meanwhile cook the macaroni according to pack instructions. When the macaroni is cooked, drain and add to the bean stew.
Tear up your basil and add to the stew. Serve the stew with the cheese sprinkled over the top, or put the cheese in a bowl on the table for everyone to help themselves.