Name: Vegetable and white bean stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 1 teaspoon olive oil; 1 small leek (200g), sliced thinly; 1 medium carrot (120g), sliced thickly; 1 shallot (25g), chopped finely; 2 clove garlic, crushed; 2 tablespoon rolled oats; 1 1/2 cup (375ml) water; 2 tablespoon coarsely chopped fresh chives; 1/2 cup (100g) canned white beans, rinsed, drained; 2 teaspoon finely grated lemon rind; 2 tablespoon sheep milk yogurt

Vegetable and white bean stew

Warm up with this nourishing vegetarian meal.

Serves 1

Prep

15M

Cook

45M

Total

This hearty vegie-packed stew is ideal for warming up on cold evenings. And with only three steps it’s as easy to make as it is nourishing. Serve with crusty bread.

Looking for more vegetable stews and casseroles?

Ingredients

1 teaspoon olive oil

1 small leek (200g), sliced thinly

1 medium carrot (120g), sliced thickly

1 shallot (25g), chopped finely

2 clove garlic, crushed

2 tablespoon rolled oats

1 1/2 cup (375ml) water

2 tablespoon coarsely chopped fresh chives

1/2 cup (100g) canned white beans, rinsed, drained

2 teaspoon finely grated lemon rind

2 tablespoon sheep milk yogurt

Method

1.Heat oil in medium saucepan; cook leek, carrot, shallot and garlic, stirring, 10 minutes. Add oats and the water; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until liquid is almost absorbed. Stir in half of the chives.

2.Mash beans with rind and yoghurt in small saucepan; cook, stirring until heated through.

3.Serve stew topped with bean mixture and remaining chives.

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