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🥣 Rustic Broccoli Stew with White Beans

390 kcal · 35 min · 4 servings

Ingredients

• 400 g Broccoli
• 1 Stk Onion
• 2 Stk Carrots
• 2 Stk Celery Stalks
• 2 Zehen Garlic
• 1 Dose (400 g abgetropft) Canned White Beans (Cannellini)
• 500 ml Chicken or Vegetable Broth
• 2 EL Tomato Paste
• 3 EL Olive Oil
• 6 Stk Sage Leaves
• 1/2 TL Chili Flakes
• 1 TL Salt

Instructions

1. 1. Wash the broccoli under cold water and break it into small, bite-sized florets.
2. 2. Peel the 2 carrots and dice them into small, even cubes.
3. 3. Peel the 2 stalks of celery and dice them into small cubes as well.
4. 4. Dice the onion finely.
5. 5. Peel the 2 garlic cloves and chop them very finely.
6. 6. Open the can of beans, drain the water, and quickly rinse the beans.
7. 7. Heat 3 tablespoons of olive oil in a large pot (about 24 cm) over medium heat.
8. 8. Sauté the onion, carrot, and celery cubes for 5 minutes until softened and fragrant.
9. 9. Stir in the chopped garlic, 2 tablespoons of tomato paste, and 1/2 teaspoon of chili flakes for 1 minute.
10. 10. Add the broccoli and 500 ml of chicken or vegetable broth and simmer for 10 minutes, until the broccoli is al dente.
11. 11. Stir in the drained beans and 6 sage leaves and cook for another 5 minutes.
12. 12. Puree about a handful of beans directly in the pot with a spoon to thicken the sauce.
13. 13. Season with 1 teaspoon of salt and serve the stew warm when the sauce is creamy.

Nutrition per serving

• kcal: 390
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 52 g