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Butter bean and vegetable stew

For a hearty, high-fibre vegetarian dinner that's guaranteed to fill you up, try our low-fat butter bean and vegetable stew.

Serves 4

Prep Time 15 min

Cooking Time 30 min

Ingredients

  • 1tbsp olive oil
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 4 carrots, diced
  • 1–2tsp harissa paste, to taste
  • 500g passata
  • Zest ½ orange
  • 200g frozen spinach
  • 2 x 400g cans butter beans in water, drained
  • 25g bunch fresh flatleaf parsley, chopped
  • Handful fresh basil, chopped
  • 4 crusty baguette slices, to serve

Method

  1. Heat the oil in a large pan over a medium heat. Add the onions and fry for 2–3 min, then add the garlic and carrots. Fry for a further 8–10 min until the carrots start to soften.
  2. Add the harissa and passata along with 100ml water. Bring to a simmer, then bubble for 5 min. Add the orange zest, spinach and butter beans. Simmer for a further 10 min or until hot, then taste and season with black pepper.
  3. Stir through the parsley and basil, then divide the stew among 4 bowls and serve each with a slice of crusty baguette.

Nutrition per serving

Read more on how we calculate nutrition.
322kcal 15.2g 6g 0.8g 21g 16.1g 0.3g 93mg 39.4g 4.2mg

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