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.

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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.

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

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