Butterbean and vegetable stew

Butterbean and Vegetable Stew

This Butterbean and Vegetable Stew is a hearty and comforting dish, perfect for chilly days. The creamy butterbeans blend beautifully with a medley of fresh vegetables, creating a stew that’s both nutritious and satisfying. The addition of herbs and spices elevates the flavors, making it a special treat for the taste buds.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can (15 oz) butterbeans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
3. Stir in the carrots, celery, red bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally.
4. Add the butterbeans, diced tomatoes, and vegetable broth to the pot.
5. Season with thyme, oregano, salt, and pepper. Stir well to combine.
6. Bring the stew to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.
7. Taste and adjust the seasoning if necessary.
8. Garnish with fresh parsley before serving.

Additional Notes

For a spicier version, add a pinch of red pepper flakes. You can substitute butterbeans with cannellini beans or chickpeas if desired. This stew pairs well with crusty bread or over a bed of rice.

Nutritional Information

Per serving: Approximately 250 calories, 10g protein, 35g carbohydrates, 8g fat, 7g fiber.

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