🍲 Rustic Bean Tomato Stew with Ciabatta

Name: Rustic Bean Tomato Stew with Ciabatta
Total time: 40 min
Yield: 4 servings
Ingredients: 2 Dosen (je 400 g) Kidney Beans; 2 Dosen (je 400 g) Canned Tomatoes; 2 Stk Carrots; 2 Stk Celery Stalks; 3 Stk Garlic Cloves; 2 EL Tomato Paste; 3 EL Olive Oil; 500 ml Water; 1 TL Dried Oregano; 400 g Ciabatta Bread

450 kcal · 40 min · 4 servings

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Ingredients

2 Dosen (je 400 g) Kidney Beans
2 Dosen (je 400 g) Canned Tomatoes
2 Stk Carrots
2 Stk Celery Stalks
3 Stk Garlic Cloves
2 EL Tomato Paste
3 EL Olive Oil
500 ml Water
1 TL Dried Oregano
400 g Ciabatta Bread

Instructions

1. Wash the carrots and celery and cut them into small cubes.
2. Peel the garlic and chop it finely.
3. Heat the olive oil in a large pot over medium heat.
4. Add the carrots, celery, and garlic to the pot and sauté for 5 minutes.
5. Stir in the tomato paste and cook for 1 minute to deepen the color.
6. Add the drained kidney beans and the chopped canned tomatoes.
7. Pour in the water and sprinkle with oregano.
8. Bring the mixture to a boil, then reduce heat and let the stew simmer gently for 20 minutes.
9. Slice the ciabatta bread and toast briefly in the oven at 180 degrees Celsius.
10. Serve the hot stew in deep bowls with a piece of toasted ciabatta on top.

Nutrition per serving

kcal: 450
Protein: 22 g · Fett/Fat: 15 g · Carbs: 58 g