Creamy greens, pesto and butter bean stew recipe
Created by The Tesco Recipes team
Fancy a veggie winter warmer, but no time to cook? Packed with veg and pulses, this comforting, creamy stew is on the table in 20 and you can even freeze portions for future meals in a hurry.
See method- Serves 4
- Takes 20 minutes
- 522 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 200g frozen sliced leeks
- 250g fresh greens, washed and sliced, tough stalks removed
- 200ml 50% less fat crème fraîche
- 1 reduced-salt vegetable stock cube, made up to 350ml
- 4 tbsp Free From green pesto
- 2 x 400g tins butter beans, drained
- ½ lemon, juiced
- 250g crusty white bloomer, sliced, to serve
Each serving contains
- Energy
- 2190kJ 522.0kcal
- Fat
- 19g
- Saturates
- 7g
- Salt
- 1.5g
- Sugars
- 11g
of the Reference intake
Carbohydrate 61.5gProtein 19.5gFibre 12.3g
Method
- Heat the oil in a large saucepan over a medium heat and fry the onion for 5-6 mins until softened. Stir in the garlic, frozen leeks and greens, and fry for 5-6 mins until the leeks have defrosted and any water has evaporated.
- Stir the crème fraîche, stock and pesto into the greens and bring to a simmer over a high heat. Stir in the butter beans and cook for 5-8 mins until reduced slightly and the greens are tender. Mash a few times with a potato masher to crush some of the butter beans and thicken the sauce. Season a little and stir in the lemon juice to taste. Spoon into bowls and serve with the crusty white bloomer for mopping up the sauce.
- See more Stews, pies and one-pot recipes
Freezing and defrosting guidelines
To freeze, leave to cool, then transfer to a freezable container. To defrost, thaw in the fridge overnight. Reheat in a pan on the hob until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
