Description
This Butterbean Vegetable Stew is a hearty, nutritious dish full of tender butter beans, fresh veggies, and rich flavors. Perfect for cozy dinners, it’s a complete meal packed with protein and fiber. Serve it with crusty sourdough bread and a squeeze of lemon for an extra zing. #VegetableStew #Butterbeans #HealthySoup #ComfortFood #PlantBased #StewRecipe #VeganStew #EasyDinner #HealthyEating
Ingredients
Scale
- 1 tablespoon olive oil
- 1 brown onion, diced
- 2 carrots, diced
- 2 zucchini, diced
- 2 red potatoes, cubed
- 2 cans (15 oz each) butter beans, drained and rinsed
- 2 cans (14.5 oz 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 (about 2 cups) silverbeet (Swiss chard), kale, or frozen spinach, chopped
- Sourdough bread, fresh parsley, and lemon juice, for serving
Instructions
- Sauté the Vegetables
Heat olive oil in a large, heavy-based pot over medium-high heat. Add the diced onion and sauté for about 3 minutes until softened. - Add Carrots and Potatoes
Stir in the carrots and potatoes, cooking for another 3-4 minutes to develop their flavor. - Combine Remaining Ingredients
Add zucchini, garlic, butter beans, diced tomatoes, sweet paprika, thyme sprigs, salt, uncooked arborio rice, and vegetable stock. Stir well to combine. - Cook the Stew
Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring every 5 minutes to prevent sticking. Ensure the potatoes and rice are cooked through. - Add the Greens
Remove and discard the woody thyme stems. Stir in the chopped silverbeet (or kale/spinach) until wilted, then remove the pot from heat. - Serve
Ladle the stew into bowls, add a squeeze of fresh lemon juice, sprinkle with parsley, and serve with crusty sourdough bread.
Notes
- For extra flavor, you can also add a teaspoon of smoked paprika or chili flakes if you like some heat in your stew.
- If you prefer a creamy texture, feel free to add a splash of coconut milk or cream at the end of cooking.
- Feel free to swap out the greens depending on what you have available. Kale, spinach, or Swiss chard all work wonderfully in this stew.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg