Vegetable & White Bean Stew

Sorry. Video not available for recipe.

When you’re in the mood for serious veggie fix, this is the recipe for you. Clocking in at 4 serves of veggies, with tomato, zucchini, spinach and beans, it almost takes you over the line for your 5-a-day target.

serves: 2
takes: 20 minutes
1 can white beans (400g / 14oz)
1 cans tomato (400g / 14oz)
2 zucchini, sliced into coins
2-3 teaspoons smoked paprika
1 bag washed baby spinach leaves

1. Place beans and their canning liquid, tomato and their juices, zucchini and paprika in a large saucepan.

2. Bring to a simmer and cook uncovered for about 10 minutes or until the zucchini is soft.

3. Add spinach and continue to cook, stirring, until the spinach is just wilted. About a minute or so.

4. Taste, season and served drizzled generously with your best peppery extra virgin olive oil.

Variations

no smoked paprika? – replace with regular paprika or try a different spice. Ground cumin or coriander are favourites.

moroccan – turn it into a vegetable ‘tajine’ by replacing the paprika with 1/4 perserved lemon finely sliced and using chickpeas instead of the beans.

different veg – pretty much any vegetables you like can be added including carrots, broccoli, red or green capsicum (bell peppers).

hot! – add in some fresh or dried chilli or serve with a generous drizzle of chilli oil.

carnivore – simmer chopped chicken breasts/thighs or sausage until just cooked through.

carb lovers / more substantial – toss in cooked short pasta or serve with crusty bread.

more veg – add chopped eggplant, peppers (capsicum), onion or mushrooms.

paleo (grain, legume & dairy-free) – replace beans with roast diced veg.

Waste Avoidance Strategy

white beans / cans tomato / smoked paprika – keep them in the pantry.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Add to my Old Favourite Recipes