Spring Asparagus Stew

Name: Spring Asparagus Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: 160g Celery, finely chopped (saving any leaves for later); 1 tbsp Olive oil; 1 can White beans, rinsed and drained; 450ml Veg stock; 160g Asparagus, finely chopped; 10g Parsley, finely chopped; 10g Mint, finely chopped; 10g Basil, finely chopped; 1 large Clove of garlic, grated; 2-3 tbsp Olive oil

5 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 06:03:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories415.2 kcal (21%)

Total Fat22.2 g (32%)

Carbs41.5 g (16%)

Sugars3.7 g (4%)

Protein15.6 g (31%)

Sodium1118 mg (56%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

160gCelery

finely chopped, saving any leaves for later

1 Tbspolive oil

1can white beans

rinsed and drained

450mlVeg stock

160gAsparagus

10gparsley

10gmint

10gBasil

1 Clovegarlic

2 Tbspolive oil

Instructions

Step 1

Heat 1 tbsp olive oil in a deep casserole dish or saucepan. Add the celery and cook for 5 minutes, or until softened.

Step 2

Add the beans with a pinch of salt and cook for 2-3 minutes more. Add the vegetable stock, bring to a gentle simmer, and cook for 5 minutes.

Step 3

Meanwhile, put the chopped parsley, mint and basil in a small bowl with the grated garlic and olive oil. Stir to combine, adding a little more olive oil if needed. Set aside.

Step 4

Add the chopped asparagus to the pan and simmer for 2 minutes, or until a vibrant green and just cooked through.

Step 5

Serve the stew across two bowls and drizzle the garlic herb oil on top.