Tuscan Bean Stew Recipe | olivemagazine

Ingredients

• 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