Description
This hearty Butterbean Vegetable Stew is a comforting and nutritious dish featuring tender butter beans, a medley of fresh vegetables, and aromatic herbs simmered in a flavorful broth. Perfect for a cozy family meal, it pairs beautifully with crusty sourdough bread and a splash of lemon juice for brightness.
Ingredients
Scale
Vegetables & Herbs
- 1 brown onion, diced
- 2 carrots, diced
- 2 zucchini, diced
- 2 red potatoes, cubed
- 4 garlic cloves, minced
- 5 sprigs fresh thyme
- 250g (about 2 cups) silverbeet (Swiss chard), kale, or frozen spinach, chopped
Beans & Grains
- 2 cans (15 oz each) butter beans, drained and rinsed
- 1/3 cup arborio rice
Liquids & Canned Goods
- 2 cans (14.5 oz each) diced tomatoes
- 4 cups vegetable stock or water
Seasonings & Oils
- 1 tablespoon olive oil
- 1 tablespoon sweet paprika
- 1/2 teaspoon salt
To Serve
- Sourdough bread
- Fresh parsley
- Lemon juice
Instructions
- Prepare the vegetables: Begin by dicing the onion, carrots, zucchini, and red potatoes, and mince the garlic cloves. Chop the silverbeet, kale, or use frozen spinach as preferred.
- Sauté the base: Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until fragrant and translucent, about 3-5 minutes.
- Add vegetables and spices: Stir in the diced carrots, zucchini, and red potatoes along with the sweet paprika. Cook for another 5 minutes, allowing the spices to coat the vegetables evenly.
- Add liquids and simmer: Pour in the diced tomatoes and vegetable stock or water. Add the thyme sprigs and salt. Bring the stew to a gentle boil, then reduce heat to low and simmer for 15 minutes until the vegetables begin to soften.
- Add beans, rice, and greens: Stir in the butter beans, arborio rice, and chopped greens. Continue to simmer the stew gently for another 20 minutes, stirring occasionally to prevent the rice from sticking, until the rice is tender and the stew has thickened.
- Adjust seasoning and serve: Remove the thyme sprigs, taste the stew, and adjust salt as needed. Serve hot with fresh parsley sprinkled on top, a drizzle of lemon juice, and slices of sourdough bread on the side.
Notes
- Use vegetable stock for a richer flavor or water for a lighter stew.
- Arborio rice adds creaminess but can be substituted with other short-grain rice or pearl barley.
- Feel free to swap butter beans with cannellini or navy beans.
- The stew tastes even better the next day as flavors meld.
- For a thicker stew, simmer uncovered to reduce liquid to desired consistency.
