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Cannellini Bean Stew with tomatoes

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Category: Lunch Dinner


400g can of cannellini beans or 200g dried beans
8 cherry tomatoes, cut in half
1 teaspoon mixed herbs, dried
200ml vegetable stock (low salt)
Juice of ½ lemon
1 teaspoon mustard
1 tablespoon olive oil
A small handful mixed fresh herbs, chopped, as a garnish

Cannellini Bean Stew with tomatoes Directions

    1. Put all of ingredients in a medium sized pan, bring to the boil and simmer gently for 15
    2. When the beans are cooked through, use a fork to gently break them up
    3. Mix the stew well
    4. Divide the stew between 2 plates, scatter the chopped fresh herbs on top of each portion
    and serve.


Serves 2

Nutrition facts

Serving size 198 vegetarian

Per Serving

Kcal: 102 kcal
Kjoule: 419 Kjoule
Fibers (g): 3g
Sodium (mg): 0.6mg
Carbs: 9.6g
Sugar (g): 2.3g
Fat: 4.5g
Saturated fat (g): 0.6g
Proteins: 3.9g

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