Vegetable stew with rosemary
Cooking Mode
1 bunch Rosemary
1 bunch Italian basil
2 Carrots | chopped
3 Stalks celery | chopped
1 Large onion | chopped
5 Large tomatoes | diced
1 Jar Cannellini beans | drained
1 3⁄4 Cups Stale bread | chunks
1 bunch Rosemary
1 bunch Italian basil
2 Carrots | chopped
3 Stalks celery | chopped
1 Large onion | chopped
5 Large tomatoes | diced
1 Jar Cannellini beans | drained
1 3⁄4 Cups Stale bread | chunks
Directions
1Heat 3 tbsp. olive oil in a large pot over a low-medium heat, add rosemary and cook until fragrant.
2Follow with the carrot, celery and onion. Cook until vegetables are tender, around 15 mins.
3Add the whole basil, tomatoes, beans and 1.5 litres (6 1⁄4 cups) water. Bring to the boil, then simmer for 30 mins.
4Add bread and simmer for another 10 mins. Drizzle with 2 tbsp. olive oil before serving.
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Personal Note
Personal Note
