This fresh and delicious Spring Veggie Stew is the perfect meal to move into the warmer months.
It’s incredibly comforting, while still being fresh and light 🙂

It will only take a total of 35 minutes to make, and it’s a perfect leftover for the week!

Ingredients:

• 3 potatoes

• 1 red pepper

• 4 zucchini

• 1 onion

• 3 tbsp extra virgin olive oil

• 1 garlic clove

• 260g cooked beans (washed and drained)

• 2 tsp salt

• 1 tbsp capers

• handful fresh basil

• 1 tbsp toasted sesame seeds

Method:

1. Start by chopping all the veggies in small cubes.

2. Sauté the onion with the oil in a big pan.

3. When it’s soft and translucent, add all the veggies and cook at low heat for about 25 minutes with a lid on.

4. When the veggies are soft, add the salt and the beans and cook for another 10 minutes at medium heat.

5. Turn the heat off, add the capers, the basil, and the sesame seeds, and enjoy warm.

Print/PDF/Email