Butterbean Stew

Name: Butterbean Stew
Cuisine: European
Ingredients: 1 tablespoon olive oil; 1 large red onion, diced; 1 large carrot, diced; 1 large red pepper, diced; 4 garlic cloves, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon tomato paste; 200 ml (1 cup) vegetable stock; 1 x 400 g (14 oz) can chopped tomatoes; 2 x 400 g (14 oz) cans butter beans, rinsed and drained; 1-2 tablespoons fresh parsley, chopped

4 steps

Updated at: Wed, 16 Aug 2023 18:52:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories783.7 kcal (39%)

Total Fat19.7 g (28%)

Carbs110.9 g (43%)

Sugars36 g (40%)

Protein36.6 g (73%)

Sodium1344.3 mg (67%)

Fiber30.5 g (109%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tablespoonolive oil

1 tablespoonfresh rosemary

finely chopped

1 tablespoontomato paste

200mlvegetable stock

1 x 400gcan chopped tomatoes

2 x 400gcans butter beans

rinsed and drained

1 tablespoonsfresh parsley

chopped

Instructions

Step 1

Heat the olive oil in a large, deep pan that has a lid. Saute the red onion, carrot and red pepper for 3-5 minutes over medium heat until they soften.

Step 2

Next, stir in the garlic and fresh rosemary and continue to cook for another minute until fragrant.

Step 3

Stir in the tomato paste, vegetable stock, chopped tomatoes and butter beans. Bring to a simmer, cover the pan with a lid and simmer on low-medium heat for 10 minutes.

Step 4

Add the fresh parsley, season to taste, and serve with a salad or some crusty bread.