Name: Greek bean and silverbeet stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: european
Ingredients: 18.20 gm olive oil; 1 red onion, finely chopped; 1 red capsicum, finely chopped; 2 celery stalks, finely chopped; 3 garlic cloves, thinly sliced; 22.20 gm tomato paste; 375ml chicken stock; Mutti Polpa Finely Chopped Tomatoes 400g; 2 x 400g cans large butter beans (or cannellini beans), rinsed, drained; 2 zucchini, halved lengthways, cut into large chunks; 6 silverbeet leaves, centre vein removed, leaves roughly sliced; 40.00 ml fresh oregano leaves

Greek bean and silverbeet stew

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Authentic Greek vegetarian stew: flavorful, healthy, and light.

Ingredients:

1 red capsicum, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, thinly sliced
22.20 gm tomato paste
375ml chicken stock
Mutti Polpa Finely Chopped Tomatoes 400g
2 x 400g cans large butter beans (or cannellini beans), rinsed, drained
2 zucchini, halved lengthways, cut into large chunks
6 silverbeet leaves, centre vein removed, leaves roughly sliced
40.00 ml fresh oregano leaves

Instructions:

In a large deep frypan over medium heat, warm the olive oil. Add the onion, capsicum, celery, and garlic. Cook while stirring for 5 minutes until soft.
Add the tomato paste to the pot and cook for 1 minute. Pour in the chicken or vegetable stock, canned tomatoes, and butter beans. Bring to a boil. Drop in the zucchini and simmer over medium-low heat for 10 minutes until the sauce thickens and the zucchini softens. Finally, mix in the silverbeet and cook for 4-5 minutes until wilted.
Season generously with sea salt and freshly ground black pepper, then sprinkle with fresh oregano leaves.

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