Page 7 - Fall Home & Design Mag

FALL

RECIPE

D e l i c i o s o !

I n g r e d i e n t s

olive oil T u s c a n b e a n &
garlic 1 clove, crushed b a r l e y S t e w

carrots 2, diced small
celery 2 sticks, diced small
leek 1 large, chopped Heat 2 tbsp oil in a large pan then add the

vegetable stock 900ml garlic, carrots, celery and leeks and cook until
tomato purée 1 tbsp softened. Add the stock, tomato purée and
pearl barley 3 tbsp barley. Bring to a simmer then cook for 15-20
borlotti beans 1 x 400g tin, minutes until barley is just tender. Add the
leafy greens beans and greens and simmer for 5 more

crusty bread to serve minutes. Serve with crusty bread

Courtesy: OliveMagazine.com

OLIVE OIL

h e a l t h b e n e f i t s

Olive oil affords many health benefits. It has been known
to reduce inflammation as well as to help fight against
cancer, cardiovascular disease, metabolic syndrome,
diabetes, Alzheimer's, arthritis and even obesity.