Zutaten für Barley And Cannellini Bean Stew
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 1 chopped onion
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 2 cups water
- 2 (15 ounce) cans cannellini beans
- 1 teaspoon dried oregano
- 1 cup barley
- 1 cup chopped broccoli florets
- 1 cup chopped carrots
- Red Wine
- 1 teaspoon salt and ½ teaspoon black pepper
- fresh parsley (optional garnish)
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Zubereitung von Barley And Cannellini Bean Stew
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Sauté for 5 minutes, until softened.
- Stir in 1 (28 ounce) can crushed tomatoes, 4 cups vegetable broth, 2 cups water, 2 (15 ounce) cans cannellini beans (drained and rinsed), and 1 teaspoon dried oregano.
- Bring to a boil, then add 1 cup barley. Reduce heat to low, cover, and simmer for 25 minutes, or until barley is almost tender.
- Add 1 cup chopped broccoli florets, 1 cup chopped carrots, 1 teaspoon salt, and ½ teaspoon black pepper.
- Continue to simmer for another 15 minutes, or until vegetables are tender. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley or a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
23g
Fat
3g
Carbs
12g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Main Dish Soups Stews Beans Fall Low Fat Vegan Vegetarian Winter Grains Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Low Carb Healthy 2 Low In Something Pasta Rice And Grains Number Of Servings
