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🫘 Crunchy Pea Bean Stew

410 kcal · 40 min · 4 servings

Ingredients

• 2 Stk. Onions
• 1 Stk. Leek
• 3 Stk. Garlic cloves
• 150 g Dried green peas
• 150 g Dried kidney beans
• 1500 ml Vegetable broth
• 2 EL Tomato paste
• 1 TL Dried rosemary
• 3 EL Olive oil
• 1 TL Salt
• 1/2 TL Pepper
• 2 Scheiben Ciabatta bread

Instructions

1. 1. Soak the dried peas and beans overnight in cold water and change the water once.
2. 2. Slice the onions and leek into thin rings. Crush the garlic.
3. 3. Heat the olive oil in a heavy pot. Sauté the onion-leek mixture for 10 minutes.
4. 4. Add the garlic and tomato paste. Fry for 2 minutes until the paste darkens.
5. 5. Add the drained peas and beans along with the rosemary. Stir well.
6. 6. Pour in the vegetable broth. Bring to a boil, reduce heat, and simmer for 45 minutes until legumes are soft.
7. 7. Season with salt and pepper. If the soup is too thick, add a little more water.
8. 8. Cut the ciabatta bread into cubes and fry until golden brown. Serve the stew with the crispy bread.

Nutrition per serving

• kcal: 410
• Protein: 26 g · Fett/Fat: 12 g · Carbs: 58 g