Description

This Butterbean Vegetable Stew is a hearty and comforting dish packed with nutritious vegetables, butter beans, and tender silverbeet, simmered in a flavorful tomato and paprika broth. Perfect for a wholesome family meal, this stew combines rustic ingredients with aromatic herbs for a satisfying, warming experience served best with crusty sourdough bread and a splash of fresh lemon juice.

Ingredients

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Vegetables & Legumes

1 brown onion, diced
2 carrots, diced
2 zucchini, diced
2 red potatoes, cubed
2 cans (15 oz each) butter beans, drained and rinsed
250g (about 2 cups) silverbeet (Swiss chard), kale, or frozen spinach, chopped

Liquids & Canned Goods

2 cans (14.5 oz each) diced tomatoes
4 cups vegetable stock or water

Grains & Spices

1 tablespoon olive oil
1 tablespoon sweet paprika
1/3 cup arborio rice
4 garlic cloves, minced
5 sprigs fresh thyme
1/2 teaspoon salt

To Serve

Sourdough bread
Fresh parsley
Lemon juice

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Instructions

Prepare the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Add the diced brown onion and carrots, sautéing until they start to soften, about 5 minutes.
Add Remaining Vegetables and Garlic: Add the diced zucchini, cubed red potatoes, and minced garlic to the pot. Stir and cook for another 3 minutes to release their aromas.
Incorporate Spices and Rice: Stir in the sweet paprika, salt, and arborio rice, coating all the vegetables evenly with the spices to enhance the flavor.
Add Liquids and Beans: Pour in the diced tomatoes along with their juices and the vegetable stock or water. Add the drained butter beans and fresh thyme sprigs. Stir well to combine all ingredients.
Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 30 minutes, or until the rice and vegetables are tender and the stew has thickened to your liking.
Add Leafy Greens: Stir in the chopped silverbeet, kale, or frozen spinach. Cook for another 5 minutes until the greens are wilted and fully incorporated into the stew.
Final Seasoning and Serve: Remove the thyme sprigs, adjust salt if needed, and add a squeeze of lemon juice to brighten the flavors. Serve the stew hot, accompanied by fresh parsley and crusty sourdough bread for dipping.

Notes

For a gluten-free version, substitute sourdough bread with gluten-free bread or omit altogether.
You can substitute butter beans with cannellini or great northern beans if preferred.
If you prefer a thicker stew, let it simmer uncovered for a few extra minutes to reduce the liquid.
Fresh thyme can be replaced with dried thyme; use about 1 teaspoon dried thyme instead.
Leftovers refrigerate well and also make excellent freezer meals.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Stew
Method: Stovetop
Cuisine: Mediterranean