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🍲 Hearty Borlotti Bean and Savoy Cabbage Stew

503 kcal · 30 min · 4 servings

Ingredients

• 80 g large onions (1 large onion)
• 3 garlic cloves
• 1 red chili pepper
• 3 sage leaves
• 1 sprig rosemary
• 2 sprigs thyme
• 50 g dried tomatoes
• 2 tbsp olive oil
• 250 g minced beef
• 1 tsp fennel seeds
• 600 g borlotti beans (can; drained weight)
• 500 ml meat broth
• 1 bulb fennel
• 0.5 savoy cabbage
• 100 g green olives (pitted)
• 300 g tomato puree
• 1 tsp balsamic vinegar
• salt
• pepper

Instructions

1. 1. Peel the onion and garlic and chop them finely.
2. 2. Halve the chili pepper lengthwise, remove the seeds, rinse, and chop the flesh.
3. 3. Wash the sage, rosemary, and thyme, shake them dry, and chop the leaves or needles finely.
4. 4. Dice the sun-dried tomatoes into small pieces.
5. 5. Heat two tablespoons of oil in a pot.
6. 6. Sauté the onion, garlic, and chili over medium heat for three minutes.
7. 7. Add the minced meat and brown it for five minutes over medium heat.
8. 8. Add the fennel seeds, beans, herbs, and sun-dried tomatoes and sauté everything for two minutes.
9. 9. Pour in the meat broth and let the stew simmer covered for twenty minutes over low heat.
10. 10. Meanwhile, rinse the fennel and the Savoy cabbage.
11. 11. Quarter the vegetables, cut them into wedges, and remove the tough cores.
12. 12. Stir the fennel, Savoy cabbage, and olives into the bean mixture.
13. 13. Pour in the puréed tomatoes and simmer everything for another twenty minutes.
14. 14. Add a little more broth if the mixture seems too dry.
15. 15. Season the stew to taste with balsamic vinegar, salt, and pepper.
16. 16. Serve the stew on plates.

Nutrition per serving

• kcal: 503
• Protein: 36 g · Fett/Fat: 19 g · Carbs: 45 g