Summer courgette and bean stew with pesto
Courgette, green beans and cherry tomatoes in a loose, brothy stew with cannellini beans, and pesto stirred in off the heat. Fresh and summery without needing much time.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube and vegan pesto.
Method
- Cut the courgettes into 1.5 cm chunks, halve the tomatoes, and trim and halve the green beans. Chop the onion finely and crush the garlic. Drain and rinse the cannellini beans. Stir the stock cube into 300 ml of boiling water until dissolved.
- Warm the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until soft, then stir in the garlic for 1 minute.
- Add the courgettes and cook for 4 minutes. Then add the tomatoes and cook for 3 minutes, until they begin to collapse.
- Pour in the stock, then add the green beans and cannellini beans. Simmer for 10 minutes, until the green beans are tender and the stew is thick but still brothy.
- Take the pan off the heat and stir in the pesto. Season with salt and black pepper.
- Tear the basil over the top and serve in shallow bowls.
Tip Stir the pesto in after the pan comes off the heat, otherwise it turns dull and bitter. Check the jar is dairy-free if you do not use your own.
Per portion
| Energy | 379 kcal |
| Protein | 16 g |
| Carbohydrate | 33 g |
| of which sugars | 14 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 14 g |
| Salt | 2.81 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- courgette2
- cannellini beans1 tin
- cherry tomatoes250 g
- green beans100 g
- onion1
- garlic2 cloves
- vegetable stock cube1
- vegan pesto40 g
- basil½ bunch
- olive oil1 tbsp
