Tuscan Bean & Tomato Stew
30 min
Vegan
59028
For 2 Portions
600 g
fingerling potato
400 g
cherry tomato
120 g
sourdough bread
100 g
cannellini beans, canned
10 g
tomato paste
7 g
parsley, fresh
100 ml
water
2 tbsp
olive oil
2 clove(s)
garlic
1/2 tsp
oregano, dried
pepper
salt
1. All set?
2. Cook potatoes for 20 min in salted water.
3. Meanwhile, peel and finely slice garlic.