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Tuscan Bean Stew

10th January 2021



Onions, peppers, mushrooms, aubergine, kale, tin of mixed beans, lentils, chopped tomatoes, vegetable stock cube, salt and pepper 



  1. Place the olive oil and onion in a saucepan and fry over a low heat for 5 minutes, stirring occasionally. 
  2. Add the peppers, aubergine and mushrooms and continue to cook for 1 minute.
  3. Add the chopped tomatoes and 200ml water to the pan. Crumble in the stock cube and add a pinch of salt and pepper. Bring to the boil then cook over a low heat for 10 minutes.
  4. Add the drained tin of beans and kale when the sauce has thickened.
  5. Meanwhile cook the lentils according to packet insurtcructions. Once cooked, add to the bean stew to serve.


Health benefits:

  • High in iron, great for improving energy and focus. 
  • Low in calories. 
  • Full of vitamins and antioxidants to strengthen your immune system.
  • High in protein which can help with muscle repair. 
  • High in fibre to help fill you up and improve digestive function. 



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