Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/4 cup basil
- 1 medium onion, chopped
- 1 small zucchini, chopped
- 1 bunch silverbeet
- 1 cube salt reduced vegetable stock
- 210grams can butterbeans, drained
- 4 slice sourdough seeds and grains loaf
- 1tablespoons olive oil
- 2 clove garlic, crushed
Method
Step 1 of 5
Wash silverbeet, remove stalks and chop roughly.
Step 2 of 5
Heat oil in a large pot. Fry onion, garlic, and herbs until onion is lightly browned. Add silverbeet and zucchini and stir-fry for another minute. Add just enough water to cover, plus crumbled stock cube.
Step 3 of 5
Stir in butterbeans. Bring to the boil, then reduce heat to low and simmer for 8 minutes or until silverbeet and zucchini is soft. Allow to cool slightly.
Step 4 of 5
Blitz in blender or with a stick blender (see tip).
Step 5 of 5
Season with salt and pepper to serve. Serve with a slice of crusty wholegrain bread.
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