Bean-
Cellery-Stew
with Tomatoes

Bean-
Cellery-Stew
with Tomatoes

Bohnen-Sellerie Topf mit Tomaten und Chinakohl I Credits: Katja Mathes
Photo: Katja Mathes

DID YOU ALREADY KNOW?

White beans, a member of the legume family, provide a double benefit: With their high fiber and protein content, they ensure lasting satiety while providing a wealth of important minerals such as iron, magnesium and potassium, which strengthen our cardiovascular system.

Chinese cabbage is also a real treasure: It is rich in important nutrients such as vitamin C, vitamin K, folic acid, potassium, calcium and iron. But that’s not all! This green vegetable is also packed with a variety of antioxidants such as carotenoids and flavonoids, which can help fight cell damage and minimize the risk of chronic disease.

Bohnen-Sellerie Topf mit Tomaten und Chinakohl I Credits: Katja Mathes
Photo: Katja Mathes

PREPARATION

  1. If you are using dried cannellini beans, soak them in plenty of water overnight – this step is not necessary if you are using cooked beans from a jar.
  2. Finely slice the celery and spring onions, peel and finely chop the garlic cloves.
  3. Take a pan and heat the olive oil in it.
  4. Add the celery and cook over a low heat for 10 minutes.
  5. Add the spring onions, chopped garlic cloves and a little salt and cook for a further 10 minutes.
  6. Add the tomatoes from the jar, beans and 200 ml water and simmer everything with the lid on for approx. 45 minutes on a very low heat. Add a little more water if necessary.
  7. Season to taste with salt and pepper.
  8. Chop the olives and garnish the stew with them.
  9. Remove large leaves from the Chinese cabbage, rinse and pat dry.
  10. Spoon a spoonful of stew into each leaf – use the leaf as a spoon and always eat some fresh Chinese cabbage. This way you incorporate more cabbage into your diet.
  11. Grate the zest from the lemon and add to the stew along with a little juice.
  12. We have sprinkled the stew with a little linseed and dried olive flakes – purely for the sake of appearance.

INGREDIENTS FOR 4 PORTIONS

1 jar of cannellini beans – alternatively, soak approx. 200 g overnight and cook them the next day according to instructions

4 stalks of celery

1 bunch of spring onions

2 cloves of garlic

1 jar of whole tomatoes (400 ml)

1 tbsp olive oil

salt

pepper

200 ml water

100 – 150 g olives

1 Chinese cabbage

1 organic lemon

DID YOU ALREADY KNOW?

White beans, a member of the legume family, provide a double benefit: With their high fiber and protein content, they ensure lasting satiety while providing a wealth of important minerals such as iron, magnesium and potassium, which strengthen our cardiovascular system.

Chinese cabbage is also a real treasure: It is rich in important nutrients such as vitamin C, vitamin K, folic acid, potassium, calcium and iron. But that’s not all! This green vegetable is also packed with a variety of antioxidants such as carotenoids and flavonoids, which can help fight cell damage and minimize the risk of chronic disease.

Chinakohl Blätter gefüllt mit Bohnen-Sellerie-Topf auf Holzbrett, garniert mit frischer Petersilie.
Photo: Katja Mathes

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