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Recipe:

Lemon Thyme White Bean Stew

This lemon thyme white bean and kale stew is the coziest cold weather meal. Top with crispy potatoes for a fully balanced bowl and you’ll never want it to NOT be soup season.

Lemon Thyme White Bean Stew

5 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 tin butter beans (can sub for another tin cannellini beans)
  • 1 tin cannellini beans
  • 300ml hot water
  • 200ml unsweetened almond milk
  • 80g spinach
  • 80g kale
  • 8 sprigs of thyme
  • 3 cloves of garlic
  • 2 celery sticks
  • 2 tbsp nutritional yeast
  • 1 chicken stock cube
  • 1/2 lemon
  • 200g potatoes
  • 1 tsp olive oil

Instructions
 

  • Preheat the oven to 400 degrees. Scrub the potatoes and chop into small cubes. Spread over a lined baking tray and coat with olive oil. Season well with salt and pepper. Bake for 20 minutes or until crispy and golden. and then put to one side.
  • Finely chop the garlic and celery. Add to a pot with a splash of oil and sauté for a few minutes until soft. Drain beans and add to the pot along with the leaves from the thyme sprigs. Stir for a couple of minutes over the heat.
  • Mix the stock cube with the hot water and add to the pot along with the nutritional yeast. Simmer for 10 minutes until the liquid reduces and thickens.
  • Add the almond milk to the pot. Finely chop the spinach and kale, stir into the stew until wilted. Season to taste. Squeeze in lemon juice to serve and top with potatoes.
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