Leek, Tomato and Bean Stew

There are days when I really crave something warm and comforting, mainly on my high carb day’s when I need to refuel but in the most healthy and balanced way.

I’ll often end the day warming my hands on a warm bowl of protein oats but if I need to feel super energized for my workout I aim to have a sustaining main meal also. This leek, bean and pasta stew hit’s the spot perfectly, it’s very simple to make, it’s also very suitable for vegetarians but you could add in some meat or tofu for a protein hit if you fancy.

Pasta is not something I eat often but when Rizopia sent me across some of their whole grain, gluten free brown rice pasta I knew it was going to be a game changer. This is the ideal alternative to traditional pasta, there’s no after taste like some gluten free foods and it’s every bit as satisfying (if not more!).

Leek, Tomato and Bean Stew

Ingredients (serves 2)

2 Large Leeks (finely chopped)

1 Finely Chopped Large Carrot

1 Can Chopped Tomatoes

100g Kidney Beans (I used tinned)

100g Rizolpa  Pasta

One Small Onion Finely Chopped

1 tablespoon olive oil

150ml Vegetable Stock

Salt and Pepper (to taste)

One teaspoon mixed herbs

one clove of garlic

Half a teaspoon of paprika

Method

Crush you garlic and fry in a pan with the olive oil on a low heat, add in the onion and stir together.

Now add the vegetable stock, carrot, leeks and tomatoes and leave to simmer on a medium heat for 25 minutes.

Whilst this is simmering stir in the herbs and spices and after  20 minute’s add in the pasta and Kidney beans and cook for a further 15-20 minutes (depending on your hob).

Serve right away or allow to cool and refrigerate to be eaten the following day.

Talk to me, are you craving warming meals now the weather has changed? Do you eat pasta often?

Katie

x

Disclaimer – Rizopia kindly sent me the pasta to try, however the recipe and views are my own.