We’re slowly approaching Green Bean season and what better way to incorporate this gorgeous veg into your diet than with a Hearty Stew, filled with other beans that are filled with nutrients and antioxidants. You can enjoy this dish two ways. As a soup (just add more water) with gorgeous garlic toast and fresh garnish. You could also switch things up as serve it on a bed of barley, bulgur or quinoa! Dolloped with some Cashew Cream and fresh herbs! Either option is delicious and sure to please the whole family.
2 tbsp. extra virgin olive oil
1 large sweet white onion, finely chopped
2 carrots, cubed
2 celery stalk, cubed
5 gloves garlic, finely chopped
1 heaped tbsp. better than bouillon vegetable stock
season to taste
1/4 tsp. chilli flakes
3 cups green beans, halved and trimmed
3 cups zucchini, cut into cubes
6–8 cups of water, boiled, depending on the consistency you’d like to achieve
4 cups spinach, fresh
garnish with parsley and a dash of lime juice
Into a large pot add your olive oil and heat on medium for around 1 minute.
Add your onion and cook for around 5 minutes or until translucent and fragrant. Make sure to continue stirring to avoid burning. Now add your carrots, celery and garlic and cook for another 5 minutes.
In the mean time, prepare your beans by trimming and halving.
Now add your vegetable stock, seasoning and chilli flakes. Give that a good stir then add your green beans and cook on medium heat with lid on for 5 minutes, just to soften them up. Remove lid and add zucchini. Cook for a few more minutes before adding your soup mix and boiled water. Bring the heat to high and bright mixture to a boil, then simmer on low for 20 minutes or until your soup mix is cooked and soft to the bite. Before serving add your spinach and stir it in.
Serve with fresh parsley and a fresh dash of lime juice!
Will last in fridge for up to 4 days in a tight sealed container.
Rinse and strain your soup mix before adding to the pot.