Italian bean stew

Italian bean stew

Looking for a winter warmer or maybe an easy to make vegetarian dish for a special guest? This hearty bean stew will help you cover all the bases.

Prep time: 25 minutes

Cook time: 75 minutes

Servings: 4 people


  • 1 tbsp olive oil
  • 100ml (3 1/2oz) vegetable stock
  • 400g tinned flageolet beans
  • 400g tinned butter beans
  • 400g tin borlotti beans
  • 1 sprig oregano, chopped
  • 1 sprig rosemary, chopped
  • 1 lemon, zested and juiced
  • 400g tinned plum tomatoes
  • 100ml (3 1/2fl oz) red wine
  • 1 leek, finely chopped
  • 2 garlic cloves, chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 1 onion, chopped
  • Crusty bread, to serve


In a large saucepan, heat the olive oil and fry the onion, carrots and celery for 5 minutes until they start to soften.

Add the garlic and leeks and cook for another 5 minutes. Add in the remaining ingredients with 1 tsp salt and 1/2 tsp ground black pepper.

Cook for 1 hour and serve with large chunks of bread.