Butterbean and Veg Stew

by Collette White | 9 June, 2020

Good Afternoon friends! I hope this finds you all well. Another week, another bowl of delicious-ness (if this isn’t a word, it is now!) for you! This time a vegetarian inspired chunky ‘stew’ to warm and fill my families bellies and it does the job perfectly. It’s been a massive hit here, it’s just as good heated up for breakfast or lunch the next day and freezes well. Oh and it is super quick to prepare and make. I hope you love it as much as my family does! 


1 tspn oil of choice

1 large brown onion – finely diced

4 cloves garlic – crushed / grated

1 tspn dried thyme leaves

4 large carrots – finely diced

2 long stalks celery – finely diced

extra good pinch salt and pepper

1 ½ cups frozen peas

700ml passata

500ml broth or stock (see notes)

2 x 400g tins butterbeans – drained and rinsed

1 x 400g tin red kidney beans – drained and rinsed

1 large bunch kale – finely shredded

¼ bunch fresh parsley – roughly shredded


Place the oil, onion, garlic and thyme into a large hot saucepan and cook over a medium-high heat until the onion is softened and transparent and the garlic is fragrant – be careful not to burn this.

Add the carrot, celery, salt and pepper and stir over a medium heat for 2-3 minutes until starting to soften.

Add the frozen peas and stir for 1 minute.

Add the passata and broth / stock and stir to combine.

Add the butter beans and red kidney beans, turn heat to high and stir occasionally for 3 minutes.

Lastly add the kale and parsley, stir well and cook for 2 minutes before serving.

Serve as is, or serve with extra fresh herbs sprinkled on top. In this photo I served with homemade ‘garlic and cheese’ toast.

Serves 4-6


  • Chicken, Beef or Vegetable broth will work well in this recipe (I personally used vegetable as my Miss ‘almost’ 16 is Pescatarian)
  • Freezes well
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,