Barlotti Bean Stew

🛒 Ingredients

• Borlotti beans, canned 400 g · 400 kcal
• Olive oil 30 g · 270 kcal
• Onion 150 g · 60 kcal
• Carrot 80 g · 33 kcal
• Celery stalk 50 g · 7 kcal
• Garlic cloves 10 g · 15 kcal
• Canned chopped tomatoes 400 g · 80 kcal
• Vegetable broth 500 g · 25 kcal
• Fresh rosemary sprig 2 g · 0 kcal
• Fresh sage leaves 1 g · 0 kcal

👨‍🍳 Instructions

1. Drain and rinse the canned Borlotti beans. Finely chop the onion, carrot, and celery. Mince the garlic cloves.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery; sauté for 5-7 minutes until softened.
3. Add the minced garlic, rosemary sprig, and sage leaves to the pot; cook for another minute until fragrant. Be careful not to burn the garlic.
4. Stir in the canned chopped tomatoes and vegetable broth. Bring the mixture to a simmer, then add the drained Borlotti beans.
5. Reduce heat to low, cover, and simmer for 20-25 minutes, allowing the flavors to meld. Remove the rosemary sprig and sage leaves before serving.