Ingredients
Serves Four
2 tbsp olive oil, plus extra to garnish
200g/7oz red onion, finely diced
200g/7oz celery, finely diced and leaves reserved for garnish
200g/7oz red pepper, finely diced
3 garlic cloves, grated
2 tsp paprika
2 tsp dried mixed herbs
1 vegetable stock cube
1 tbsp cornflour or plain flour
400g tin cannellini beans, drained and rinsed
2 tbsp tomato purée
300g/10½oz frozen peas
salt and freshly ground black pepper
Method
1. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes.
2. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes.
3. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper.
2 tbsp olive oil, plus extra to garnish
200g/7oz red onion, finely diced
200g/7oz celery, finely diced and leaves reserved for garnish
200g/7oz red pepper, finely diced
3 garlic cloves, grated
2 tsp paprika
2 tsp dried mixed herbs
1 vegetable stock cube
1 tbsp cornflour or plain flour
400g tin cannellini beans, drained and rinsed
2 tbsp tomato purée
300g/10½oz frozen peas
salt and freshly ground black pepper
1. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes.
2. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes.
3. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper.
From recipe idea seen here
I'm also sharing the beautiful poppy,
one of the August birth flowers.
The poppy symbolizes eternal sleep, oblivion, and also imagination.
It is known best for its red colour.
Read more here
You will find a variety of recipe ideas and articles within this blog. Please note, not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
30 comments:
Hi Jan, I love the poppies! This dish is completely new to me. Thank you for sharing, dear friend.
poppies are my favourite flower, red is my favourite colour as well......
That looks like a cozy, comforting meal when it gets chilly outside.
Poppies are so beautiful!
Gracias por la receta. Te mando un beso.
...I didn't know that the poppy symbolizes eternal sleep, oblivion, and also imagination. It's a gorgeous flower.
Oh my yum. I could eat a whole bowl plus a few more bowls after that. Delish. Thanks, Jan.
A wonderful and tasty looking vegan meal. Thank You
I love stews or minestrone, not now in this hellish heat but I enjoy making and eating them... poppy is heavenly, it brightens up this morning!
An interesting suggestion for today's menu! The poppy blooms in Greece in early May and is associated with May Day. Thank you, Jan.
Love the poppies, Jan. Stew look good and we eat hot meals in the summer sometimes.
Thanks for this delicious, healthy recipe!!!
Hello Jan! I'm definitely going to give this recipe a try. It fits right in with my anti-inflammatory diet. Thank you for the recipe! xx
The stew looks delicious and healthy.
Love the pretty flowers. Take care, enjoy your day!
I go for the poppies. Sadly mine this year didn´t grow!
Now that looks so appetising and a perfect supper meal.
Dear Jan!
I love dishes with beans and green peas. This dish looks and feels appetizing and delicious.
Sending warm greetings from sunny Poland.
That stew looks amazing. I need to make a veggie stew since I am overflowing from my garden right now. :) And those poppies are gorgeous Jan. I hope you're having a lovely week.
Hi Jan! What a lovely soup photo! All of your recipes are helpful and YOU are helpful! xo
yummy
Looks delicious.
Again I just want to come eat at your place. The poppies are lovely. Have a nice day today.
Looks delicious and it looks so nice!!!
Looks like a fun recipe
Oh those red poppies just stole my heart!!
I sowed seeds hoping for red poppies but none came up.
That sounds very "free"..looks good..The Poppies are beautiful..I haven't had much luck with them the for past several years..The last ones I grew ended up in some well-meaning kids hands who was helping with weeding..I almost jumped through the window at him.
It is very colourful, I've saved it for a cooler day.
That looks so good :-D
The poppies are gorgeous, i would love to see a field of them
That looks really good--I love cannellini beans!
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