Recipe of the Month – Butterbean & Vegetable Stew

Perfect for when time is short, this vegetarian recipe bursting with butterbeans and vegetables is crying out to have big chunks of baguette dipped in it.

  • Serves 4
  • Hands-on time 30 min



Olive oil for frying

2 onions, finely sliced

2 garlic cloves, crushed

4 carrots, chopped into 1cm cubes

600ml passata

Pinch caster sugar

200g frozen spinach

2 x 400g tins butterbeans, drained and rinsed

½ large bunch fresh flatleaf parsley, chopped

Handful fresh basil, roughly chopped


To serve

Crusty baguette slices



Heat a glug of oil in a large flameproof casserole dish or chefs pan over a medium heat. Add the onions and fry for 2-3 minutes, then add the garlic and carrots. Fry for a further 5-10 minutes until the carrots start to soften.

Add the passata along with 200ml water and a pinch of sugar. Bring to a simmer and bubble for 5 minutes, then add the spinach and beans. Simmer for a further 10 minutes until hot, then taste and season with salt and pepper.

Stir through the parsley and basil, then serve in bowls with crusty baguette slices.