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Tomatoey Bean Stew with Fresh Basil

Kcal

300

Fat

25g

Carbs

5g

Protein

7g

Useful Information

Preparation Time –

5 mins

Cooking Time –

25 min

Difficulty –

Easy

Portions –

2

Ingredients

  • 150g fresh French beans,
    cut in halves
  • 2 carrots, sliced into
    ¼ in thick rounds
  • 1 medium onion
  • 1 garlic clove
  • Some olive oil
  • 2 Tbsp tomato paste
  • Handful of spinach leaves
  • 1 tin crushed cherry
    tomatoes (ideally, but any
    tin of chopped tomatoes will do)
  • Oregano and thyme to season
  • Salt and pepper to season
  • 500ml vegetable stock
    (e.g. Dr Coy’s)
  • ½ tin butter beans,
    washed and drained
  • To serve: fresh basil leaves
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      This fresh and tasty stew hits the spot. It brings the Mediterranean sun into your kitchen! It contains vast amounts of nutrients including complex carbs, vitamins B and C, protein and iron. Handy to make ahead and keep in the fridge, or if you have meat-eaters in the house just add cut up sausages to make them happy too.

      Tomatoey Bean Stew with Fresh Basil

      Method

      • Cut up the onion into bite size chunks, throw into a pan with some olive oil and sweat over medium heat.
      • Add the crushed garlic and stir.
      • Add the carrot slices and stir again. Sweat for 3-4 minutes.
      • Now, add the French beans, butter beans, tomato paste and stock.
      • Bring to the boil.
      • Add herbs, salt and pepper to taste.
      • Simmer. Add the tin of tomatoes and spinach leaves.
      • Keep simmering on low heat until the carrots are just right to the bite.
      • Serve with fresh basil leaves!

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