cannellini & veggie stew

Another recipe which is easy to do, but very tasty and filling. You can use whatever vegetables you have in the fridge, but in this recipe I used organic broccoli, carrots, cabbage and potatoes with cannellini beans to add on some protein. Then I cooked it with sundries tomatoes, capers and oregano.

PREPARATION & COOKING TIME: 35min

INGREDIENTS FOR 2 PORTIONS:

1 broccoli head, cut into pieces

1 can of cannellini beans (400gr)

1 onion, finely chopped

2 cloves garlic, finely chopped

200gr cabbage, cut in strips

2 carrots, peeled and cut into rounds

1 potato, cut into small cubes

20gr sundried tomatoes, chopped

10gr capers, chopped

1/2 teaspoon oregano

1 teaspoon salt

1 tablespoon extra virgin olive oil

• place the olive oil in a large pan and salute the onions and garlic for 5 mins
• add the potatoes and cook for 5 mins with the water
• add all the other vegetables and the sundried tomatoes & capers, salt and oregano
• simmer for 10 minutes
• then add the cannellini beans with the juice in the tin
• stir well and serve

 

NUTRITIONAL VALUE PER PORTION
energy kcal	371.9
fat	2.8
of which saturated	0.4
carbohydrates	64.5
of which sugars	8.6
fibre	19.3
protein	19.6
salt	1.0