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. 1Slice onions and celery. Heat olive oil in a large pan.
  2. 2Fry onion and celery 5 minutes until softened.
  3. 3Add garlic, tinned tomatoes, passata and vegetable stock.
  4. 4Add butterbeans and rosemary; season well.
  5. 5Simmer 20 minutes until rich and fragrant.
  6. 6Stir in baby spinach until wilted. Remove rosemary.
  7. 7Serve with crusty bread or over mashed potatoes.

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