Butterbean and vegetable stew

Butterbean and vegetable stew
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Perfect for when time is short, this vegetarian one-pot is crying out to have big chunks of baguette dipped in it.

Nutrition: per serving

Calories
273kcals
Fat
7.4g (1.2g saturated)
Protein
11.9g
Carbohydrates
32g (14.7g sugars)
Fibre
15.2g
Salt
0.9g
Calories
273kcals
Fat
7.4g (1.2g saturated)
Protein
11.9g
Carbohydrates
32g (14.7g sugars)
Fibre
15.2g
Salt
0.9g

Ingredients

  • Olive oil for frying
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 4 carrots, chopped into 1cm cubes
  • 600ml passata
  • Pinch caster sugar
  • 200g frozen spinach
  • 2 x 400g tins butterbeans, drained and rinsed
  • ½ large bunch fresh flatleaf parsley, chopped
  • Handful fresh basil, roughly chopped

To serve

  • Crusty baguette slices

Method

  1. Heat a glug of oil in a large flameproof casserole over a medium heat. Add the onions and fry for 2-3 minutes, then add the garlic and carrots. Fry for a further 5-10 minutes until the carrots start to soften.
  2. Add the passata along with 200ml water and a pinch of sugar. Bring to a simmer and bubble for 5 minutes, then add the spinach and beans. Simmer for a further 10 minutes until hot, then taste and season with salt and pepper.
  3. Stir through the parsley and basil, then serve in bowls with crusty baguette slices.

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