Tuscan Butter Bean, Kale & Sweet Potato Stew

Serves: 4 | Cooking Time: 45 min

  • 2 × 400g tins organic butter beans, drained and rinsed
  • 600g sweet potato, peeled and diced
  • 1 bunch kale, stems removed and leaves roughly chopped
  • 400g potatoes, diced
  • 1 × 400g tin crushed tomatoes
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 cups vegetable stock
  • 1 tsp dried oregano
  • ½ tsp dried rosemary
  • Salt and black pepper, to taste
  • Crusty bread, to serve
  • Optional: grated Parmesan or nutritional yeast

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the diced onion and cook for 3–4 minutes until softened.
  3. Add the garlic, oregano and rosemary and cook for another minute until fragrant.
  4. Add the diced sweet potato and potatoes, stirring to coat them in the herbs and oil.
  5. Pour in the crushed tomatoes and vegetable stock.
  6. Bring to a gentle boil, then reduce the heat and simmer for approximately 15–20 minutes until the vegetables are nearly tender.
  7. Add the drained butter beans and chopped kale.
  8. Continue simmering for another 5–8 minutes until the kale has softened and the vegetables are cooked through.
  9. For a thicker, creamier stew, gently mash some of the butter beans against the side of the saucepan and stir through.
  10. Season with salt and pepper and serve with crusty bread.

Chef's Tip: This is a wonderful meal to make ahead. The flavours develop beautifully overnight, and any leftovers can be frozen for an easy dinner another day.

Vegetarian/Vegan: This recipe is naturally vegan when served without Parmesan or with nutritional yeast.

Go Back