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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