Herbed Tomato & Bread Stew with Kalettes and Borlotti

Simple, rustic, hearty fare, nothing sings to the soul like a bowl of slow cooked vegetables and beans, caressed by a blanket of thick tomatoes and chunks of bread, floppy and yielding to the delicious moist sauce.

This is one to make in bulk and eat as the days pass, just like us, it improves with age, becoming more nuanced, sturdy, and robust.

Winter Warmer’s never felt so virtuous…

The textures will have you in raptures…

Perfectly imperfect, that what life is all about….

vegan mains, winter stew, vegan stew, ribollita, pappa al pomedoro, tuscan stew, healthy meals

Yield: 4

Author: Suze Morrison

Print

With ImageWithout Image

Herbed Tomato & Bread Stew with Kalettes and Borlotti

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Simple, rustic, hearty fare, nothing sings to the soul like a bowl of slow cooked vegetables and beans, caressed by a blanket of thick tomatoes and chunks of bread, floppy and yielding to the delicious moist sauce.This is one to make in bulk and eat as the days pass, just like us, it improves with age, becoming more nuanced, sturdy, and robust.

Ingredients

• 6 tbsp. Olive Oil
• 2 Large Carrots finely sliced.
• 3 Celery Sticks finely sliced.
• 8 Spring Onions, whole
• 6 Cloves Garlic, minced.
• 5 Sprigs Fresh Oregano
• 3 Bay Leaves
• Handful Fresh Thyme Sprigs
• 1 Aubergine diced small.
• 2tbsp Tomato Paste
• 800g Tinned Tomatoes
• 800g Tinned Borlotti Beans, drained.
• 200g Kalettes
• 500ml Vegetable Stock (if not salted add 1tbsp Sea Salt)
• 1tbsp Balsamic Vinegar
• ½ Loaf Stale sourdough, torn
• Parmesan to serve.

Instructions

1. Heat the oil over a medium heat in a large sauté pan, add the carrots, celery, and spring onions along with a small pinch of salt and reduce the heat to low. Cover and sweat for 15-20 minutes or until soft, sweet, and uncoloured.
2. Add the garlic and tie the herbs in a bundle, throw in the herbs along with the aubergine and cook for 8 minutes, then increase the heat and add the tomato paste.
3. Cook for 1 minute to cook out the paste then add the tinned tomatoes, bubble until most of the liquid has reduced then add the vegetable stock and the kalettes. Cook for 5 minutes, or until just tender. Stir through the balsamic and taste, adjust the salt and acidity to your liking.
4. Add the torn bread and remove the stew from the heat. Allow to soak for 10 minutes before ladling into 4 bowls and topping with grated parmesan. Serve with a cosy sweater and a good book.

https://gourmetglow.co.uk/recipes/herbed-tomato-and-bread-stew

---

---