This is my ‘go-to’ dish to start off the week with a nourishing meal especially after an indulgent weekend and not to mention these rainy, cold evenings just want to make me curl up on the sofa with a big bowl of this stew. I say ‘stew’ but easily turn this into a soup by adding a little more water for a chunky veggie and butterbean soup. The addition of quinoa adds even more protein and a lovely texture. My toddler will pick out the carrots – because he’s not into “orange” veg but other than that this is a comforting easy lunch or dinner enjoyed by all.

Makes 4 servings 

 🍲Ingredients 

– 1 1/2 tbsp olive/rapeseed oil

– 1 small onion, sliced/chopped

– 1 tsp garlic, crushed 

– 1 1/2 tsp dried/fresh rosemary

– Mixed veggies (1/2 courgette, 2 medium carrots, 1 1/2 cups of broccoli florets, 1 small red pepper) – chopped 

– 1 can chopped tomatoes 

– 1 vegetable stock cube 

– 1 can butter beans, drained and washed

– 400ml water

– 2 tbsp quinoa

– Handful fresh parsley chopped 

– Salt and pepper to taste

 🍲Method

Heat oil in a pan on medium heat, add onions, garlic and rosemary followed by vegetables and tomatoes. Season with vegetable cube, add butterbeans, water and quinoa.  Stir, cover and cook for 20-25 minutes, stirring half way – add little more water if required. Season to taste and garnish with fresh parsley. Serve with rice if preferred.

⏰ 30 minutes

👶🏼 7m+ (mash to required consistency and overcook to ensure vegetables are very tender.)

❄️ refrigerate for upto 3 days in airtight container and freeze in portions for upto 3 months.