Tuscan bean soup

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Tuscan bean stew Easy Food

Serves 6-8


1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 x 400g tin of chopped tomatoes
8l gluten-free vegetable stock
200g cannellini beans, drained and rinsed
450g green beans, cut into one-inch pieces
100g quinoa
2 bay leaves
1 tsp dried oregano
Salt and pepper
1 large bunch of spinach, stems removed, finely chopped

  • Heat the olive oil in a large pot over a medium heat. Add the onion and garlic and cook for five minutes, stirring occasionally.
  • Add the rest of the ingredients except for the spinach. Season well and stir to combine.
  • Cover and reduce the heat to very low. Simmer for 30 minutes, adding the chopped spinach after 15 minutes, then serve.

Per serving: 191kcals, 3.3g fat (0.5g saturated), 32.3 g carbs, 3.7g sugars, 10.4g protein, 10.7g fibre, 0.416g sodium