Italian Bean Stew with Walnut Dumplings

Italian Bean Stew with California Walnut Dumplings

Course dinner, Main Course
Cuisine Italian
Keyword Dumplings, Stew
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 446kcal


  • 150 g day old wholemeal bread
  • 2 cloves garlic
  • ½ 25g pack basil torn
  • 80 g California Walnuts roughly chopped
  • 1 medium egg beaten
  • 1 tbsp rapeseed oil
  • 1 onion chopped
  • 400 g can chopped tomatoes
  • 400 g can borlotti beans drained and rinsed
  • 400 g can cannellini beans drained and rinsed
  • 300 ml low salt vegetable stock made with ½ stock cube


  • Preheat the oven to 200oC, gas mark 6.
  • Make the dumplings by tearing the bread into a food processor and add 1 clove garlic, half the basil and 50g walnuts, blitz to give a coarse crumb. Stir in the egg and mix to well combine. Roll into 8 balls.
  • Heat the oil in a large saucepan and fry the onion for 4-5 minutes, add the remaining garlic, chopped, and fry for a further 1 minute. Stir in the tomatoes, beans, stock and remaining basil and walnuts. Bring to the boil then transfer to a 2-litre serving dish. Add the dumplings, pressing them into the sauce slightly. Bake for 20-25 minutes until golden.


Serving: 348g | Calories: 446kcal | Carbohydrates: 39g | Protein: 18g | Fat: 21g | Saturated Fat: 2.6g | Fibre: 13g | Sugar: 11g


Cook’s tip
To avoid wheat, try replacing the bread with gluten free brown bread.
1.6g salt per serving
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