By julie c Hebden
Slow cooker summer vegetable and butter bean stew
4 steps
Prep:30minCook:2h
An easy-going, vegan, slow-cooked summer veg stew. Serve as a main course with crusty bread to mop up the juices, or as a warm salad along with other sharing plates.
Updated at: Thu, 17 Aug 2023 01:01:02 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
27
High
Nutrition per serving
Calories606.7 kcal (30%)
Total Fat35.5 g (51%)
Carbs61.6 g (24%)
Sugars23.1 g (26%)
Protein14.5 g (29%)
Sodium2116.4 mg (106%)
Fiber19.8 g (71%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

2red peppers
orange, or yellow, roughly diced

1courgette
small, diced

0.5aubergine
diced

1red onion
small, finely sliced

1fennel bulb
small, or 1/2 a large one, finely sliced

3tomatoes
large, ripe, finely diced

2garlic cloves
large, crushed

fresh oregano leaves
roughly chopped, or 1/2 tsp dried oregano

15gbasil
plus extra small leaves to serve

3 Tbspextra virgin olive oil
plus extra to serve

60gmarinated olives in oil

400gtin butter beans
drained

1 Tbspsherry vinegar
or balsamic vinegar

salt

freshly ground black pepper

fresh bread
to serve
Instructions
Step 1
Preheat the slow cooker to high.
Step 2
Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours.
Step 3
Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil.
Step 4
Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread.
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Notes
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