This stew was mmmm-mmmm good! It was very easy to make with just a few ingredients. We didn't have any bread to serve it with, so I made a quick salad. This would be great to serve to guests. Loved, loved, loved it!
Ingredients
1 Tbsp (15 mL) vegetable oil
1 large leek, thinly sliced
3 cloves garlic, minced
½ tsp dried thyme
½ tsp dried rosemary
⅓ cup (50 g) sun-dried tomatoes in oil, drained, chopped
1 Tbsp (9 g) all-purpose flour
1¼ cups (300 mL) water
1 vegetable bouillon cube, crumbled
3 cups (510 g) cooked butter beans
½ cup (120 mL) soy cooking cream
5 cups (150 g) fresh spinach, chopped
2 Tbsp (30 mL) white wine vinegar (If you don't like a vinegar taste, you might leave this out, but I thought it was yummy. You might add just a Tablespoon and then taste it before adding the second Tablespoon.)
¼ tsp ground black pepper
Optional garnish for serving
chili flakes or chili crisps
fresh parsley
3 slices rustic bread, toasted
Directions
Add the oil and leek to a large pot over medium-high heat. Cook for 3 - 4 minutes.
Next, add the garlic, thyme, and rosemary. Cook for 2 minutes, until fragrant.
Add the sun-dried tomatoes and flour. Continue to stir, cooking for 1 minute.
Add the water and bouillon cube. Bring to a boil, then reduce to a simmer and cook uncovered until thickened.
Stir in the beans and cooking cream. Cook for another 2 minutes.
Lastly, stir in the spinach, white wine vinegar and black pepper.
Serve with toasted bread, garnish, if you wish, and enjoy!
Ingredients
1 Tbsp (15 mL) vegetable oil
1 large leek, thinly sliced
3 cloves garlic, minced
½ tsp dried thyme
½ tsp dried rosemary
⅓ cup (50 g) sun-dried tomatoes in oil, drained, chopped
1 Tbsp (9 g) all-purpose flour
1¼ cups (300 mL) water
1 vegetable bouillon cube, crumbled
3 cups (510 g) cooked butter beans
½ cup (120 mL) soy cooking cream
5 cups (150 g) fresh spinach, chopped
2 Tbsp (30 mL) white wine vinegar (If you don't like a vinegar taste, you might leave this out, but I thought it was yummy. You might add just a Tablespoon and then taste it before adding the second Tablespoon.)
¼ tsp ground black pepper
Optional garnish for serving
chili flakes or chili crisps
fresh parsley
3 slices rustic bread, toasted
Directions
Add the oil and leek to a large pot over medium-high heat. Cook for 3 - 4 minutes.
Next, add the garlic, thyme, and rosemary. Cook for 2 minutes, until fragrant.
Add the sun-dried tomatoes and flour. Continue to stir, cooking for 1 minute.
Add the water and bouillon cube. Bring to a boil, then reduce to a simmer and cook uncovered until thickened.
Stir in the beans and cooking cream. Cook for another 2 minutes.
Lastly, stir in the spinach, white wine vinegar and black pepper.
Serve with toasted bread, garnish, if you wish, and enjoy!
Storage
Store in an air-tight container in the fridge for up to 3 days.
Store in an air-tight container in the fridge for up to 3 days.
Nutritional Information: (per 1 of 3 servings) 500 calories; total fat 13.4 g; saturated fat 2.5 g; trans fat 0.0 g; cholesterol 0.0 mg; total carbs 79.0 g; dietary fiber 13.4 g; total sugars 18.0 g; added sugars 0.0 g; protein 18.9 g; sodium 809 mg; iron 9.02 mg; potassium 1776.8 mg; 192.7 mg calcium; 212.4 mg magnesium 212.4 mg
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