VEGGIE AND BUTTERBEAN STEW
This is my ‘go-to’ dish to start off the week with a nourishing meal especially after an indulgent weekend and not to mention these rainy, cold evenings just want to make me curl up on the sofa with a big bowl of this stew. I say ‘stew’ but easily turn this into a soup by adding a little more water for a chunky veggie and butterbean soup. The addition of quinoa adds even more protein and a lovely texture. My toddler will pick out the carrots - because he’s not into “orange” veg but other than that this is a comforting easy lunch or dinner enjoyed by all.
Makes 4 servings
- 1 1/2 tbsp olive/rapeseed oil
- 1 small onion, sliced/chopped
- 1 tsp garlic, crushed
- 1 1/2 tsp dried/fresh rosemary
- Mixed veggies (1/2 courgette, 2 medium carrots, 1 1/2 cups of broccoli florets, 1 small red pepper) - chopped
- 1 can chopped tomatoes
- 1 vegetable stock cube
- 1 can butter beans, drained and washed
- 400ml water
- 2 tbsp quinoa
- Handful fresh parsley chopped
- Salt and pepper to taste
Heat oil in a pan on medium heat, add onions, garlic and rosemary followed by vegetables and tomatoes. Season with vegetable cube, add butterbeans, water and quinoa. Stir, cover and cook for 20-25 minutes, stirring half way - add little more water if required. Season to taste and garnish with fresh parsley. Serve with rice if preferred.
⏰ 30 minutes
👶🏼 7m+ (mash to required consistency and overcook to ensure vegetables are very tender.)
❄️ refrigerate for upto 3 days in airtight container and freeze in portions for upto 3 months.