About this recipe
Casseroles are an amazing way of using up any vegetables in the fridge and turning them into a hearty and comforting meal. They can also be made in just one pan, minimising cooking and clearing up time!
Butterbeans are another pulse that are great to have on stand-by in the cupboard. They are much softer than pulses like chickpeas and are a great source of protein and fibre in this dish. If you are making big batches of this recipe, it’s sometimes nice to add two or three different types of beans into the dish; cannellini, borlotti or haricot beans all are really nice additions.
Photo Credit: Hope Pointing
1 White onion, cut into rough chunks
2 Sticks of celery, cut into 1cm diagonal slices
2 Carrots, cut into 1cm diagonal slices
2 Cloves of garlic, thinly sliced
2 Tsp. dried mixed herbs
500 ml Vegetable stock
2 Bay leaves
A generous handful of fresh Kale (including the stalks, finely chopped)
1 Tin of butter beans, drained
Fresh parsley leaves
Begin by heating the oil in a large non-stick pan on medium heat.
Sauté the onion and garlic for around 5 minutes until beginning to soften. Add in the celery and carrots, along with the dried herbs and cook for a further 5 minutes.
Add the vegetable stock, bay leaves, Kale and butter beans, along with a little salt and pepper.
Leave to simmer for around 10 minutes, until the carrots and celery are fully cooked.
Taste for seasoning, adding a little salt and pepper if needed. Finish with the fresh parsley leaves and serve with a thick slice of bread.