Tomato And Cannellini Bean Stew

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup cannellini beans, soaked overnight
• 2 (800 g) cans chopped tomatoes
• 3 garlic cloves, crushed
• 1 onion, chopped
• 2 stalks celery, finely sliced
• 3/4 cup approx frozen corn
• 4 leaves lettuce, sliced (or other green leafy vegetable)
• 2 tablespoons well packed basil, chopped
• olive oil, to saute
• salt and pepper
• 1/2-1 cup approx water

Recipe

• 1 heat oil (enough to cover the bottom of a lg pan) over a moderate heat and sauté onion for a few minutes.
• 2 add celery and lettuce and sauté for about 5 minutes, then add garlic and basil, and cook for a few more minutes.
• 3 add tomatoes, salt and pepper, and enough water to ensure that the mixture is not to thick and can simmer without sticking (a bit like a soup).
• 4 bring mixture to the boil, then reduce heat to a moderate simmer and cook for approx 3/4 hour until cannellini beans are cooked, adding more water if needed and stirring occasionally.
• 5 stir in the frozen corn and cook for a few more minutes.