Squash, leek and butter bean stew recipe

721 ratings Rate
  • Serves 4
  • 5mins to prepare and 35-40mins to cook
  • 118 calories / serving
  • Healthy
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Squash, leek and butter bean stew

Sauté 2 sliced leeks in 1tbsp of olive oil until softened.

Add 1 small peeled and cubed squash, 3 cloves sliced garlic, a pinch of dried chilli flakes, a few sprigs of rosemary and a bay leaf. Pour in enough stock to cover. Bring to the boil, cover and simmer slowly until the vegetables are just tender.

Stir through a 440g tin of drained, rinsed butter beans and heat through for 5 minutes. Top with fried chorizo (optional), chopped parsley and serve with crusty bread.

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  • Ingredients

  • 2 leeks, sliced
  • 1tbsp of olive oil
  • 1 small squash, peeled and cubed
  • 3 garlic cloves, sliced
  • pinch of dried chilli flakes
  • few sprigs of rosemary
  • 1 bay leaf
  • chicken or vegetable stock
  • 1 x 440g tin of butter beans, drained and rinsed
  • chopped parsley
  • chorizo (optional)
  • Energy 495kj 118kcal 6%
  • Fat 4g 6%
  • Saturates 1g 4%
  • Sugars 5g 5%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 15.3g Protein 5.7g Fibre 5.8g


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