Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
40
High
Nutrition per serving
Calories779.9 kcal (39%)
Total Fat37 g (53%)
Carbs95.2 g (37%)
Sugars18.6 g (21%)
Protein28.1 g (56%)
Sodium1870 mg (93%)
Fiber29.4 g (105%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Prepare the vegetables
Step 2
Peel and dice the onion
Step 3
Peel and mince the garlic
Step 4
Prepare the base
Step 5
In a large frying pan over medium heat, heat 2 tbsp sundried tomato oil. Once warm, add the onions a big pinch of salt and cook for 8-10 minutes until soft
Step 6
Whilst the vegetables are cooking
Step 7
Combine the sundried tomatoes, cream and plant-based milk in a high speed blender and blitz until smooth and creamy
Step 8
Return to the base
Step 9
Add the minced garlic and tomato paste and cook for 1 minute before adding the dried thyme and chilli flakes. Saute until this mix is fragrant, about 2 minutes. Pour in the sun dried tomato cream and butter beans (and their liquid if using organic). Bring to the boil then simmer for 10 minutes
Step 10
Finish and serve
Step 11
Stir the spinach into the pan and allow to wilt in the heat of the stew
Step 12
Taste and season with salt and pepper
Step 13
Serve immediately with a big green salad
Step 14
Leftovers will keep in the fridge for up to 3 days
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