• Main

  • Difficulty: Simple

Quick Tuscan Stew

This is a quick and easy one-pot stew that uses many of your store cupboard staples.

  • Serves 4

  • Preparation 10 mins

  • Cooking 10 mins

Quick Tuscan Stew
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan

Ingredients

  • 75g dried macaroni
  • 500ml passata
  • 2 tbsp tomato puree
  • 1 tsp garlic powder
  • ½ tsp celery salt
  • 1 tsp low-salt vegetable bouillon powder
  • 150ml water
  • 1 tsp dried mixed herbs
  • ½ tsp yeast extract
  • 1 x 400g can kidney beans, drained and rinsed
  • 1 x 400g can cannellini beans, drained and rinsed
  • 1 x 400g can chopped spinach, drained and rinsed
  • 60g artichokes from a jar, drained and rinsed
  • Salt and pepper, to taste
To garnish
  • 1 roasted red pepper from a jar, cut into strips
To serve
  • Crusty bread

Method

  1. In a large saucepan, add the macaroni, passata, tomato puree, garlic powder, celery salt, bouillon powder, water, dried mixed herbs and yeast extract then bring to the boil.
  2. Reduce the heat and simmer for 7 minutes until the pasta is starting to soften, but not yet fully cooked. You may need to add extra water if it dries out too quickly.
  3. Add the beans, spinach and artichokes then cook for a further 3 minutes until the pasta is fully cooked and the beans are heated through. Season to taste.
  4. Garnish with a few slices of roasted red pepper for colour.
  5. Serve with some torn crusty bread.

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