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Tuscan-Style Butter Bean Stew

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.
2
40 min
TOTAL TIME
929
CALORIES
$2.12
PER SERVING
Tuscan-Style Butter Bean Stew
Ingredients
16 INGREDIENTS
4 SERVINGS
Cherry Tomatoes
7 1/8 g cherry tomatoes
halved
Red Onion
1 whole red onion
chopped
Olive Oil
2 tbsp olive oil
Lemon
1 whole lemon
zested and juiced
Vegetable Stock
1 cup vegetable stock
Sun Dried Tomato Paste
2 tbsp sun dried tomato paste
Red Pepper Flakes
1/2 tsp red pepper flakes
Canned Butter Beans
30 oz canned butter beans
drained and rinsed
Celery
2 sticks celery
finely chopped
Carrots
2 small carrots
finely chopped
Curly Kale
1 3/4 g curly kale
roughly chopped
Walnuts
1 3/4 g walnuts
roughly chopped
Dried Basil
1/2 tsp dried basil
Dried Oregano
1/2 tsp dried oregano
Salt & Black Pepper
salt & black pepper
to taste
Garlic
2 cloves garlic
minced
Directions
6 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
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.
Health Info
Macros
150g
CARBS
17g
FAT
50g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
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Frequently Asked Questions
What is Bean Stew?
What kind of beans should I use?
Can I use canned beans instead of dried beans?
What vegetables can I use in my Bean Stew?
What spices and seasonings should I use in my Bean Stew?
How long should I cook my Bean Stew?
Can I use a slow cooker or pressure cooker to make my Bean Stew?
How do I store and reheat my leftover Bean Stew?