Tuscan bean stew

This recipe for Tuscan bean stew with pearl barley is a perfect one to have on hand for a quick midweek meal ready in less than 30 minutes

Ingreadient:

• olive oil
• 1 clove garlic, crushed
• 2 carrots, diced small
• 2 sticks celery, diced small
• 1 large leek, chopped
• 900ml vegetable stock
• 1 tbsp tomato purée
• 3 tbsp pearl barley
• 1 x 400g tin borlotti beans,  
• about 150g leafy greens, any woody stalks removed and shredded
• crusty bread to serve

Directions :

1. Heat 2 tbsp oil in a large pan then add the garlic, carrots, celery and leeks and cook until softened. Add the stock, tomato purée and barley. Bring to a simmer then cook for 15-20 minutes until barley is just tender. Add the beans and greens and simmer for 5 more minutes. Serve with crusty bread.