Tuscan Roast Squash Cannnellini Bean Stew
Tuscan Roast Squash Cannnellini Bean Stew

Tuscan Roast Squash Cannnellini Bean Stew

Delicious and in season, this vegetable stew is perfect for quick weeknight suppers. If you want, add some chilli oil on top for a little extra kick.
Total Time
30 Minutes
6 tbsp of olive oil
1 white onion, diced
1 medium carrot, roughly chopped into small pieces
4 sticks of celery, roughly chopped into small pieces
4 garlic cloves, diced
200g of butternut squash, roughly chopped into small pieces - You can roast this if you fancy!
100ml of white wine
1 tbsp of tomato purée
900ml of hot vegetable stock
250ml of cooked cannellini beans
½ tsp of cumin powder
A bunch of sage leaves
Sea salt & black pepper
Zest of a lemon & the juice of half
3-4 tbsp of ricotta cheese (optional, for vegans a simple chilli oil is best)
Step 1

Set a large saucepan on a medium to high heat and add 4 tablespoons of the olive oil.

Step 2

Add in the onion and celery and allow them to cook for 3 minutes before adding in the diced garlic, cooking that for 1 minute.

Step 3

Then add in the carrot, squash and tomato purée. Mix everything together, pouring in the white wine and allow the flavours to infuse and the alcohol to cook off for 2 minutes.

Step 4

Pour over the hot stock bringing the pan to the boil and then down to a gentle simmer for 10 minutes or so until all the veg is cooked through.

Step 5

While the veg is cooking, set a frying pan on a medium to high heat and add the remaining olive oil. Then add the sage leaves to fry for a minute until just cooked and the sage is crispy.

Step 6

Stir in the cannellini beans and cumin powder into the soup and season with salt, pepper and the lemon zest and juice. You can blitz a little of the mix in a blender if you want to thicken it.

Step 7

Serve with the crispy sage on top, a dollop of ricotta and if you have it handy, some chilli oil.

Recipe courtesy of Nina Parker. Visit @AntoninaParker and NinaFood.com. Shop Nina's range of sauces below...

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