Tuscan Cannellini Bean Stew with Garlic Toast (vegetarian)

I love vegetarian dishes and in this recipe video Bertolli invited me to make a Tuscan inspired dish using one of their new Rustic Cut Sauces. Cannellini beans are used widely in Tuscan dishes and this makes a warm and hearty meal perfect for the colder evenings. I love to eat this with some freshly made garlic toast. The full recipe is below and I hope you enjoy making this at home.

Tuscan Cannellini Bean Stew with Garlic Toast

Ingredients:

1 x 400g can Cannellini beans
1 jar of Bertolli Rustic Cut Sauce with Roasted Garlic Marinara with Traditional Vegetables
1 small onion chopped
2 cloves garlic minced
1 stick celery chopped
2 carrots roughly chopped
3 large kale leaves de-stemmed and roughly chopped
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
2 cups of vegetable stock
salt and pepper

To Serve:
Parmesan shavings
Garlic bread

Add a sprinkle of olive oil to a large pan, add the chopped onions, garlic, celery, carrots, chopped herbs, and saute until soft about 3-4 minutes. Add the cannellini beans, Bertolli Rustic Cut sauce and vegetable stock and stir together. Sprinkle the kale on top, season with a dash of salt and pepper and stir in. Leave to simemr gently together for 15 minutes or until the sauce is lovely and thick.

Once ready, serve hot with a sprinkle of parmesan cheese and a couple of slices of garlic bread on the side. Delish!

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