Description
A comforting and hearty butterbean vegetable stew packed with tender vegetables and creamy beans in a rich, flavorful broth.
Ingredients
Scale
- 2 cups cooked butterbeans
- 2 medium carrots, chopped
- 2 stalks celery, sliced
- 2 cups diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 cups fresh spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large pot over medium heat and add olive oil.
- Add chopped onion and minced garlic, sauté until soft and fragrant.
- Stir in chopped carrots and sliced celery, cook for a few minutes until slightly tender.
- Add diced tomatoes, butterbeans, and vegetable broth, mix well.
- Bring to a gentle simmer and cook for 25 minutes.
- Stir in fresh spinach, salt, and black pepper, cook until spinach is wilted.
- Serve warm and enjoy.
Notes
- Let the stew simmer gently for deeper flavor.
- Mash some beans to naturally thicken the broth.
- Add fresh herbs like parsley before serving for brightness.
- Adjust broth quantity for desired consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: butterbean vegetable stew, vegan stew, healthy bean stew, vegetable stew recipe, easy plant based meal