Photo: Kevin McCutcheon
Tuscan bean & barley stew
11 ingredients
Serves 4
openrecipes
This hearty Italian vegetarian casserole is a filling midweek family feast - great for using up greens
Estimated Nutrition (whole recipe, rough)
875
Calories
20g
Protein
16g
Fat
164g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 1 garlic clove , crushed
- 2 carrots , diced small
- 2 celery sticks, diced small
- 1 large leek , chopped
- 900ml vegetable stock
- 1 tbsp tomato purée
- 3 tbsp pearl barley
- 1 x 400g tin borlotti beans
- about 150g leafy greens , any woody stalks removed and shredded
- crusty bread , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes