Butterbean Vegetable Stew

Introduction

After a long day, there’s nothing more comforting than a big bowl of stew packed with vegetables, beans, and fragrant herbs. This Butterbean Vegetable Stew is exactly what my family craves when the weather turns chilly, and it never fails to deliver on flavor and satisfaction. The hearty butter beans combined with a medley of fresh vegetables and a touch of sweet paprika create a rich and earthy stew that’s both filling and nourishing. We often serve it with crusty sourdough bread, fresh parsley, and a squeeze of lemon juice for an extra burst of brightness. The best part? It’s incredibly easy to make and can be adapted with whatever vegetables you have on hand.

Whether you’re looking for a vegan, gluten-free meal or just craving a comforting, hearty dish, this Butterbean Vegetable Stew is a perfect choice. It’s packed with flavor, fiber, and protein, making it a wholesome, well-rounded meal. My family loves the richness of the beans, the tender vegetables, and the depth of flavor from the herbs and spices. If you’re a fan of simple, nourishing meals that are perfect for a cozy dinner, this stew is a must-try.

Why You’ll Love This Butterbean Vegetable Stew

This Butterbean Vegetable Stew is perfect for several reasons:

• Hearty and Comforting: Packed with vegetables and butter beans, it’s filling enough to be a meal on its own.
• Nutrient-Rich: The stew includes plenty of fiber, protein, and vitamins from beans, vegetables, and greens.
• Flavorful and Aromatic: With garlic, thyme, sweet paprika, and a squeeze of lemon juice, each spoonful is bursting with taste.
• Versatile: You can customize this stew by using different greens like spinach or kale or even swapping out the vegetables depending on what’s in season.
• Easy to Make: This dish comes together with minimal prep and cooking time, making it perfect for a weeknight dinner or meal prep.

If you’re looking for a warming and satisfying meal that’s both healthy and delicious, look no further than this Butterbean Vegetable Stew.

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Ingredients (Serves 6)

• 1 tablespoon olive oil
• 1 brown onion, diced
• 2 carrots, diced
• 2 zucchini, diced
• 2 red potatoes, cubed
• 2 cans (15 ounces each) butter beans, drained and rinsed
• 2 cans (14.5 ounces each) diced tomatoes
• 1 tablespoon sweet paprika
• 1/3 cup arborio rice
• 4 garlic cloves, minced
• 5 sprigs fresh thyme
• 1/2 teaspoon salt
• 4 cups vegetable stock or water
• 250g silverbeet (Swiss chard), kale, or frozen spinach, chopped
• Sourdough bread, for serving
• Fresh parsley, for garnish
• Lemon juice, for serving

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Instructions

1. Sauté the Vegetables

Heat the olive oil in a large, heavy-based pot over medium-high heat. Add the diced onion and sauté for about 3 minutes, stirring occasionally until softened. The onion should become translucent, releasing its natural sweetness.

2. Add Carrots and Potatoes

Next, stir in the diced carrots and cubed potatoes, cooking for another 3-4 minutes to allow the vegetables to develop their flavor. Stir occasionally to ensure the vegetables cook evenly.

3. Combine Remaining Ingredients

Add the zucchini, garlic, butter beans, diced tomatoes, sweet paprika, thyme sprigs, salt, and uncooked arborio rice to the pot. Pour in the vegetable stock or water and stir well to combine all the ingredients. The rice will help thicken the stew as it cooks.

4. Cook the Stew

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring every 5 minutes to prevent sticking. Make sure the potatoes and rice are cooked through and the flavors are well combined. The stew will thicken slightly as the rice absorbs the liquid.

5. Add the Greens

Remove and discard the woody thyme stems. Stir in the chopped silverbeet (or kale/spinach) and cook until the greens are wilted and tender, about 2-3 minutes. This will add a lovely freshness to the stew.

6. Serve

Ladle the stew into bowls, and if desired, add a squeeze of fresh lemon juice to brighten up the flavors. Garnish with fresh parsley for a pop of color. Serve warm with crusty sourdough bread on the side for dipping and soaking up the flavorful broth.

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Nutrition Facts (Per Serving)

• Serving Size: 1 bowl (1/6 of the recipe)
• Calories: 315 kcal
• Sugar: 8g
• Sodium: 580mg
• Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
• Carbohydrates: 52g
  • Fiber: 11g
  • Protein: 12g
• Cholesterol: 0mg

Note: Nutritional values are estimates and may vary depending on specific ingredients and portions.

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Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

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How to Serve

• As a main course: Serve the stew in large bowls with a side of crusty sourdough bread for dipping.
• With a side salad: Complement this hearty stew with a light side salad of mixed greens dressed in olive oil and lemon.
• With extra protein: You can serve the stew with a side of grilled chicken, roasted sausages, or a dollop of sour cream for added richness.
• For a lighter meal: If you want a lighter meal, you can serve this stew with a slice of toasted whole-grain bread and a squeeze of lemon juice.

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Additional Tips

1. Use fresh herbs: If possible, use fresh thyme instead of dried to infuse the stew with more vibrant flavor.
2. Customize the greens: Feel free to swap out silverbeet for kale, spinach, or even Swiss chard depending on availability.
3. Add extra spice: For an added kick, sprinkle some red pepper flakes or a dash of cayenne pepper.
4. Make it creamy: Stir in a splash of coconut milk or cream at the end of cooking to make the stew extra creamy.
5. Meal prep: This stew stores well in the fridge for up to 3 days and can be frozen for up to a month. Just reheat gently on the stovetop.

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FAQ Section

1. Can I use frozen vegetables for this stew?
   Yes, frozen carrots, potatoes, and zucchini can be used. Just make sure to thaw and drain them well before adding to the stew.
2. Can I make this stew in advance?
   Absolutely! This stew actually tastes better the next day as the flavors have more time to meld.
3. What if I don’t have Arborio rice?
   You can substitute Arborio rice with any other short-grain or long-grain rice.
4. Can I use canned spinach?
   Yes, canned spinach can be used, but fresh or frozen spinach will provide a better texture.
5. How can I make this stew spicier?
   Add a pinch of red pepper flakes or a chopped chili pepper for extra heat.
6. Can I use another type of bean?
   Yes, if you don’t have butter beans, you can substitute with cannellini beans, navy beans, or chickpeas.
7. Can I add meat to this stew?
   Yes! Add some cooked sausage, bacon, or chicken for added protein.
8. Is this stew vegan?
   Yes, this stew is naturally vegan, but if you want to make it heartier, you can add some dairy-free cream or cheese.
9. Can I add other vegetables?
   Yes, this stew is very versatile. You can add bell peppers, celery, or squash depending on what you have on hand.
10. How can I thicken the stew?
    If the stew is too watery, let it simmer longer or use a potato masher to break down some of the vegetables and beans for a thicker consistency.

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Conclusion

This Butterbean Vegetable Stew is the perfect dish for cozy evenings, offering a nourishing and comforting combination of vegetables, beans, and rice in a flavorful broth. Whether you’re preparing it as a weeknight dinner or making it ahead for meal prep, this stew is guaranteed to satisfy. It’s incredibly versatile, so feel free to swap in your favorite veggies or greens. With a little lemon, fresh parsley, and a slice of sourdough, you’ve got a meal that will warm both your body and soul.

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