Tantalize your taste buds with this Tuscan-style butter bean stew featuring walnuts, sun-dried tomatoes, and lemon. This nutrient-packed meal is perfect for batch cooking and freezing, making your weekly meal prep a breeze.
In a large, lidded casserole or sauté pan, heat the olive oil.
2
Add the chopped red onion, minced garlic, finely chopped carrots, and celery to the pan, cooking gently for 5 minutes until soft.
3
Add the drained butter beans, halved cherry tomatoes, vegetable stock, sun-dried tomato paste, red pepper flakes, dried basil, and dried oregano to the pan. Season with salt and black pepper. Cover and simmer for 15 minutes, stirring occasionally.
4
Add a splash of water if the stew becomes too dry during cooking.
5
Add the roughly chopped kale, walnuts, lemon zest, and lemon juice to the pan. Cook for 2-3 minutes until the kale is cooked through.
6
Taste and adjust seasoning as necessary. Serve immediately.