Butter Bean and Vegetable Stew
A quick and hearty vegan butter bean stew packed with vegetables and high in protein, perfect for a light yet satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
370
Calories
Macros · per serving
33g protein
56g carbs
8g fat
Ingredients
For 4 servings
- 800 g butter beans
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 2 carrot
- 1 zucchini
- 1 red bell pepper
- 4 cups vegetable broth
- 400 g crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon thyme
- salt — to taste
- black pepper — to taste
- 100 g spinach
Instructions
- 1
Rinse and drain the butter beans and set aside.
- 2
Chop the onion, mince the garlic, and dice the carrot, zucchini, and red bell pepper.
- 3
In a large pot, heat the olive oil over medium heat.
- 4
Add the onion and garlic, sauté until the onion is translucent, about 2 minutes.
- 5
Add the carrot, zucchini, and red bell pepper, and cook for another 3 minutes, stirring occasionally.
- 6
Stir in the paprika and thyme, and cook for 1 minute until fragrant.
- 7
Pour in the vegetable broth and crushed tomatoes, bringing the mixture to a simmer.
- 8
Add the butter beans to the pot, season with salt and black pepper to taste, and simmer for 5 minutes or until the vegetables are tender.
- 9
Stir in the spinach and cook until wilted, about 1 minute.
- 10
Serve the stew hot.
Cook it this week.
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