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🍽️ Tuscan Vegetable Stew

136 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the beans in a bowl and cover them with water.
  2. 2. Let the beans soak overnight.
  3. 3. Take the pot with the beans the next day.
  4. 4. Cook the beans in the soaking water for about 45 minutes until tender.
  5. 5. Wash the cabbage and remove any hard stems.
  6. 6. Cut the cabbage into thin strips.
  7. 7. Peel the carrots.
  8. 8. Peel the onions.
  9. 9. Peel the garlic.
  10. 10. Cut the carrots into bite-sized pieces.
  11. 11. Cut the shallots into small cubes.
  12. 12. Finely chop the garlic.
  13. 13. Wash the celery.
  14. 14. Remove any tough fibers from the celery.
  15. 15. Slice the celery into thin rounds.
  16. 16. Pour boiling water over the tomatoes.
  17. 17. Immediately shock the tomatoes in cold water.
  18. 18. Peel the skin off the tomatoes.
  19. 19. Cut the tomatoes into quarters.
  20. 20. Remove the seeds from the tomatoes.
  21. 21. Break the tomatoes into rough chunks.
  22. 22. Heat the oil in a large pot.
  23. 23. Add the onions and garlic to the pot.
  24. 24. Sauté the onions and garlic until translucent.
  25. 25. Add the carrots, celery, and cabbage to the pot.
  26. 26. Sauté the vegetables briefly.
  27. 27. Deglaze the vegetables with 500 ml of broth.
  28. 28. Take 3/4 of the cooked beans from the cooking water.
  29. 29. Puree these beans until smooth.
  30. 30. Stir the bean puree into the soup.
  31. 31. Let the soup simmer for about 25 minutes over medium heat.
  32. 32. Take the remaining beans 10 minutes before the end of cooking time.
  33. 33. Add the remaining beans and tomatoes to the soup.
  34. 34. Season the soup with salt and pepper.
  35. 35. Serve the stew in bowls.
  36. 36. Garnish with basil pesto if desired.

Nutrition per serving