Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2 carrots, finely chopped
- 1 brown onion, finely chopped
- 2tablespoons continental parsley
- 2 cup reduced-salt vegetable stock
- 2 tomatoes
- 2tablespoons Macro quinoa
- 150grams roughly torn day-old sourdough bread
- 1/2 bunch kale, stalks discarded, leaves torn
- 1/2 cup pecorino, finely grated (to serve)
- 2 four bean mix, rinsed, drained
- 1/3 cup olive oil
- 2tablespoons rosemary leaves, finely chopped
- 2 sprigs rosemary
- 6 garlic cloves
- 2 celery sticks, finely chopped
Method
Step 1 of 2
Heat 2 tbs oil in a large, wide saucepan over medium heat. Add onion, carrot, celery, 4 crushed garlic cloves and chopped rosemary and cook, stirring often, for 7 minutes. Add beans, tomatoes, quinoa and stock, stirring to combine. Bring to the boil, season and reduce heat to medium-low and simmer for 10 minutes. Increase heat to medium. Stir in kale, in batches, and cook for 5 minutes, stirring regularly, or until wilted.
Step 2 of 2
Meanwhile, heat remaining oil in a large frying pan. Add 2 bruised garlic cloves, rosemary sprigs and parsley and cook for 1 minute. Add bread and cook for 5 minutes, tossing regularly, or until golden and crisp. Scatter pangrattato and pecorino over stew to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.