Okey, dunno if this is really Tuscan, but I saw this bag of veggies in the grocery store and if the package says it’s Tuscan I can deal with that. Some people might be agains using pre-cut veggies, but I think that this dish would be a lot more expensive if I had to buy these veggies uncut.

The bag contains broccoli, chestnut mushrooms, palm cabbage, spring onions and Cavolo Nero. (pronounces ca-voll-oh nee-ro) This is a sort of kale, but crispier… I actually haven’t eaten kale in ages so I’m just gonna take their word for it. Maybe the rest of the world is on the kale-train, but I just refuse to 😛

Since I’m lazy I usually pre-‘cook’ those small potatoes by poking a few holes in the bag and pop them in the microwave for 5 minutes. You could just fry them in a pan, but that just takes to long. By adding some cherry tomatoes it added some freshness to the dish. I added loads of spices but the main is parsley.


What do you need? (2 servings)Tuscanstew2

  • 450 gr. of small potatoes
  • 400 gr. of Tuscan veggies
  • 1 can of cannelloni beans
  • 250 gr. of cherry tomatoes
  • 1 red onion
  • 1 cup of water
  • parsley, pepper, garlic, paprika, basil, dill

Cook your potatoes, cut the onion into large chunks and the cherry tomatoes in half.  Heat some (vegan) butter in a pan and fry your onion and potatoes until soft and brown. When the potatoes are done, add the veggies and give them a good stir.

Add the beans, tomatoes, spices and water and cover with a lid and let it simmer for about 10 minutes until the veggies are soft and the tomatoes have popped open.






When everything in nice and cooked, serve with some extra parsley. Quick and healthy = great combination!