Spring veg and butter bean stew

Name: Spring veg and butter bean stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: British, European
Ingredients: 2 tablespoons olive oil; 2 onions, peeled and diced; 1 clove garlic, minced; 2 sticks celery, chopped; 1 leek, trimmed and sliced; 2 courgettes, sliced; 2 yellow or orange peppers, diced; 1 Sweet potato, peeled and diced; 130g kale, chopped, or spring greens; 2 cans butter beans, rinsed and drained; 1 low salt vegetable stock cube; 250ml boiling water; 1 lemon, juiced

5 steps

Prep:10minCook:40min

A fresh tasting easy stew, packed with vegetables, make use of whatever is in season

Updated at: Thu, 17 Aug 2023 07:03:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories684.3 kcal (34%)

Total Fat9.4 g (13%)

Carbs119.7 g (46%)

Sugars20.5 g (23%)

Protein36.2 g (72%)

Sodium120.2 mg (6%)

Fiber33.3 g (119%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsolive oil

2 stickscelery

130gkale

chopped, or spring greens

2 cansbutter beans

rinsed and drained

1low salt vegetable stock cube

250mlwater

boiling

1lemon juiced

Instructions

Step 1

Place the oil into a large pan and fry the onion for 5 minutes.

Step 2

Add the garlic, celery, leek and peppers to the pan and fry for another 4 minutes.

Step 3

Add the courgette and sweet potato to the pan fry for another 2 minutes.

Step 4

Make up the stock in a jug using stock cube and boiling water, then add the stock to the pan.

Step 5

Put the chopped kale, lemon juice and butter beans in the pan and put the lid on. Leave to simmer on a low heat for 25-30 minutes until the sweet potatoes are cooked.