Description
A hearty and nutritious Butterbean Vegetable Stew that combines butter beans, fresh vegetables, and fragrant herbs in a comforting tomato-based broth. This stew is perfect for a wholesome weeknight meal and is served best with crusty sourdough bread and a splash of lemon juice for added brightness.
Ingredients
Scale
Stew Ingredients
- 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
For Serving
- Sourdough bread
- Fresh parsley
- Lemon juice
Instructions
- Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced brown onion, carrots, zucchini, and red potatoes. Sauté until the onions are translucent and the vegetables begin to soften, about 5-7 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, sweet paprika, and fresh thyme sprigs. Cook for 1-2 minutes until fragrant, ensuring the garlic does not burn.
- Incorporate Beans and Tomatoes: Pour in the drained butter beans and canned diced tomatoes. Stir to combine all ingredients thoroughly.
- Add Rice, Salt, and Liquids: Add the arborio rice and salt to the pot. Pour in the vegetable stock or water and bring the mixture to a boil.
- Simmer the Stew: Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the rice and potatoes are tender and the stew has thickened.
- Add Leafy Greens: Stir in the chopped silverbeet, kale, or spinach. Cook uncovered for another 5 minutes, allowing the greens to wilt and incorporate their flavor into the stew.
- Season and Serve: Remove the thyme sprigs. Adjust seasoning with salt if needed. Serve the stew hot with sourdough bread, fresh parsley, and a squeeze of lemon juice to enhance the flavors.
Notes
- You can substitute the butter beans with cannellini or great northern beans if preferred.
- For a spicier version, add a pinch of chili flakes with the paprika.
- Arborio rice helps thicken the stew, but you can use short-grain rice or even barley as alternatives.
- This stew keeps well and often tastes better the next day after the flavors have melded.
- To make it vegan, ensure the vegetable stock is free of animal products.
