Butterbean stew


Serves 4 

2 x 400g tins of butter beans
4 tbsp olive oil
3 small onions, finely chopped
2 large carrots, roughly chopped
3 celery stalks with leaves, finely chopped
Salt and black pepper
½ a leek, chopped
300g greens (e.g. kale, cabbage, chard, etc.), chopped
4 garlic cloves, crushed
Few sprigs of thyme and rosemary
Small handful of fresh parsley, chopped
1.5L vegetable stock

To serve:
Crusty bread

  1. Drain the beans, reserving 200ml of the liquid from the tins.
  2.  Heat the oil in a large pot over a medium heat and cook the onions, carrots and celery for 8-10 minutes until soft but not coloured. Season with salt and pepper.
  3. Stir in the leek, greens, garlic, thyme, rosemary and half of the parsley. Add the reserved liquid from the beans and the stock. Bring to the boil and lower the heat to a gentle simmer for 6-8 minutes or until the vegetables are cooked through.
  4. Stir through the reserved chopped herbs, season to taste and serve with crusty bread.

Per serving:276kcals, 14.4g fat (2.1g saturated), 31.7g carbs (10.7g sugars), 7g protein, 6.8g fibre, 1.01g sodium