Tuscan Bean & Bread Bowl

Thick bean stew with kale and crisp bread — ribollita-inspired. Makes 3 servings.

42 min · Serves 3 · Vegan · ≈352 kcal per serving · ≈20 g protein

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Ingredients

• 400g cooked kidney beans, drained
• 200g kale, stalks removed
• 120g wholemeal bread
• 150g carrots
• 150g onion
• 300g tinned chopped tomatoes
• 18g olive oil
• 6g garlic
• 4g salt
• 600ml water

Method

1. Soften onion and carrot in oil for 7 minutes. Add garlic, tomatoes, water and salt; simmer 15 minutes.
2. Add beans and kale; cook 8 minutes until kale is tender. Mash some beans to thicken.
3. Toast bread cubes in a dry pan until crisp. Ladle stew into bowls and top with bread and oil.

Contains: gluten.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.