Warming Minestrone Stew
By Lisa Faulkner
Published on 24 March 2023
Lisa Faulkner’s Minestrone bean stew with smoky cheddar dumplings is a one-pot wonder. This is comfort food that’s perfect for the colder months. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
55 minsTotal time
4Servings
5 minsPrep time
50 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 1 onion, finely sliced
- 2 garlic cloves
- 2 sticks of celery
- 1 400g tin chopped tomatoes
- 1 jar of tomato salsa
- 2 tsp of smoked paprika
- 500 ml of veg stock
- 1 400g tin kidney beans
- 1 400g tin butter or cannellini beans
- 150 g of self-raising flour
- 70 g of vegetable suet
- 1 pinch of salt
- 40 g of cheddar cheese, grated
- 70 g of small macaroni or spaghetti, broken into small pieces
- 70 g of green beans, chopped to 1cm
Method
Step 1
Preheat oven to 200ºC/180ºC fan/gas 6. Heat the oil in a casserole dish with a lid. Add the onion and fry over a low heat until soft.Step 2
Add the garlic and fry for 1 min, then add the celery, tomatoes, salsa, paprika and stock till bubbling. Drain and rinse the tinned beans and add them into the dish.Step 3
Season and bring to the boil. Put the lid on and pop in the oven for 20 mins. Meanwhile make the dumplings. Mix the flour, suet, salt, 1 tsp paprika and cheddar in a bowl. Add as much water as necessary to bind it all together into a dough. This is typically around120-150ml.Step 4
When the stew's 20 mins are up, add the pasta and green beans and give it a good stir. Drop spoonfuls of the dumpling dough on top, cover and cook for a further 10 mins.Step 5
Take the lid off and cook for another 10 mins until the dumplings are puffed and lovely.