Dinner

Vegetable & White Bean Stew

A hearty, warming stew with butterbeans, tomatoes, spinach and rosemary — budget-friendly, plant-based and better the next day.

StandardVegetarianVeganGluten Freehigh_protein
58
kcal
3g
Protein
7g
Carbs
1g
Fat
£0.15
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Onions 1 large onion 54 kcal
Tinned Tomatoes 1 tin chopped tomatoes 72 kcal
Garlic 2 garlic cloves 5.9 kcal
Olive Oil 1.5 tbsp olive oil 132.6 kcal
Passata 300g passata 72 kcal
Butterbeans (tinned) 2 tins butterbeans 556.8 kcal
Celery 2 stalks celery 17 kcal
Fresh Rosemary 3 sprigs fresh rosemary 7.9 kcal
👨‍🍳 Method
  1. 11. Slice onions and celery. Heat olive oil in a large pan.
  2. 22. Fry onion and celery 5 minutes until softened.
  3. 33. Add garlic, tinned tomatoes, passata and vegetable stock.
  4. 44. Add butterbeans and rosemary; season well.
  5. 55. Simmer 20 minutes until rich and fragrant.
  6. 66. Stir in baby spinach until wilted. Remove rosemary.
  7. 77. Serve with crusty bread or over mashed potatoes.

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