Tomato And Cannellini Bean Stew Food

Tomato and Cannellini Bean Stew image

Provided by Jacquie in Brisbane

Categories Stew

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup cannellini beans, soaked overnight
2 (800 g) cans chopped tomatoes
3 garlic cloves, crushed
1 onion, chopped
2 stalks celery, finely sliced
3/4 cup approx frozen corn
4 leaves lettuce, sliced (or other green leafy vegetable)
2 tablespoons well packed basil, chopped
olive oil, to saute
salt and pepper
1/2-1 cup approx water

Steps:

Heat oil (enough to cover the bottom of a lg pan) over a moderate heat and sauté onion for a few minutes.
Add celery and lettuce and sauté for about 5 minutes, then add garlic and basil, and cook for a few more minutes.
Add tomatoes, salt and pepper, and enough water to ensure that the mixture is not to thick and can simmer without sticking (a bit like a soup).
Bring mixture to the boil, then reduce heat to a moderate simmer and cook for approx 3/4 hour until cannellini beans are cooked, adding more water if needed and stirring occasionally.
Stir in the frozen corn and cook for a few more minutes.

Nutrition Facts : Calories 120, Fat 0.8, SaturatedFat 0.2, Sodium 28.5, Carbohydrate 25.1, Fiber 6.2, Sugar 8.2, Protein 6.3