About this recipe:This delicious vegetarian stew is super-easy to make. Leeks, celery, carrots, cabbage, beans and potatoes are simmered together in a seasoned tomato sauce. Enjoy with fresh bread.
1 large onion, chopped
2 leeks, chopped
1 clove garlic, chopped
4 sticks celery, chopped
3 large carrots, chopped
1.5 litres vegetable stock
1 (400g) tin black beans
1/2 head Chinese leaf cabbage, cored and finely chopped
4 large potatoes
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1 dash ground cayenne pepper
2 bay leaves
40g grated Parmesan cheese, to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat the butter in a large pot and cook the onion, leeks and garlic until tender. Mix in celery and carrots. Stir in stock, passata, black beans, cabbage and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper and bay leaves. Bring to the boil. Reduce heat to low, cover and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
I made this exactly as stated (as I always do with a new recipe before tweaking it). I thought that the herbs would be overpowering but they weren't at all. The problem was all I could taste was pepper! 1 teaspoon was way too much (for me anyway) and spoiled the taste of the veg. I normally season 'to taste' and that is what I should have done here after the stew was cooked. - 08 Feb 2011