By Frankie
Spring veg and butter bean stew
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
41
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories288.7 kcal (14%)
Total Fat9 g (13%)
Carbs41.1 g (16%)
Sugars9.2 g (10%)
Protein11.4 g (23%)
Sodium141.1 mg (7%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 tablespoonsolive oil

2onions
peeled and diced

1clove garlic
minced

2 stickscelery
chopped

1leek
trimmed and sliced

2courgettes
sliced

2yellow peppers
or orange, diced

1sweet potato
peeled and diced

130gkale
chopped, or spring greens

2cans butter 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.
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