Tuscan bean stew
James Tanner has a quick and comforting mid-week dish - his Tuscan bean stew with giant croutons.
(Serves 4)
Ingredients
2 tbsp olive oil1 potato, diced1 large carrot, diced1 small onion, diced2 sticks celery, diced1 clove garlic, minced1 sprig rosemary, leaves picked and chopped4 slices Parma Ham, shredded and chopped1 L chicken stock1 can borlotti beans1 can beans of your choice200g (handful) leftover chicken, shredded2 large leaves of cabbage or handful cavolo nero or kale, shredded and choppedSalt and black pepper
For the croutons
1 ciabatta, torn into chunksOlive oil, for drizzling5 tbsp freshly grated Parmesan cheese
Method
Heat a large deep frying pan on the hob, add the olive oil and sauté the potato, carrot, onion and celery to slightly soften for 1 minute. Add the garlic, rosemary and shredded ham, stir to combine. Pour over the chicken stock and bring to a simmer.
Drain and wash the canned beans and pour into the broth. Leave to simmer through for approximately 8 minutes - the vegetables are best with a slight bite to them.
Preheat oven to 220c/gas 7
For the croutons,tear the ciabatta into chunks, drizzle with oil on a non stick tray and bake for 5 minutes until crisp and golden
Add the chicken and your choice of shredded greens to the broth. Cook for a minute to slightly soften the greens and warm the chicken through. If necessary, increase the cooking time to ensure the chicken is piping hot before serving.
Season to taste. Crush a few beans and potatoes with the back of a spoon if you like a more cloudy thicker broth. Ladle into bowls.
Top with crispy croutons and grate over Parmesan cheese