If you read our last post on the best foods to prevent Alzheimer’s, you’ll know that herbs are right up there – with blueberries and broccoli. Herbs, fresh or dried, contain ten times the anti-oxidants contained in nuts and berries. This Italian Bean Stew (an edited recipe from Elly Pear’s new book, Let’s Eat!) is chock full of herbs, as well as the beans and olive oil that the Sherzai duo believe will keep our brains firing. We love it because it’s also full of carrots, celery, tomatoes and onion, giving us five portions of veg in one bowl. My children like it with a poached egg or some grated cheese on top.
ITALIAN BEAN STEW (serves 8)
- 3 tbsp olive oil
- 2 onions, diced
- 4 carrots, diced
- 3 celery sticks, diced
- 4 garlic cloves, sliced
- 2 tbsp tomato puree
- 3 400g tins cannellini beans
- 3 400g tins tomatoes
- 1 heaped tbsp. chopped sage
- 1 heaped tbsp. chopped thyme
- 1 heaped tbsp. chopped rosemary
Sweat the chopped onion for two minutes. Add the carrots, celery and garlic and cook slowly for 10 minutes.
Add the tomato puree, the tinned tomatoes, cannellini beans, half a mug of water and the chopped herbs. Season well.
Bring to the boil, then turn down the heat and leave to simmer for a good 30 minutes until the carrot is tender.
Serve with extra olive oil and a green veg on the side. Freeze any leftovers.