This Creamy Broccoli Butter Beans is the perfect comfort food for a chilly evening. The sweetness of roasted vegetables perfectly complements the creamy coconut milk and earthy butter beans. Tender spinach adds a pop of freshness, while a hint of Italian herbs ties everything together beautifully. It's surprisingly easy to make, requiring minimal chopping and just one pan for the sautéed ingredients.Serve with crusty bread for dipping and prepare for a flavor explosion!
This recipe combines the sweetness of roasted vegetables with the creamy richness of coconut milk and butter beans, creating a hearty and flavorful stew.
Yields: 2-4 servings
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients:
**For the Roasted Vegetables:**
* 1 crown broccoli, chopped (including stalk)
* 1 yellow onion, quartered
* 1 zucchini, quartered
* 1 leek (white part only), chopped largely
* 2 tablespoons olive oil
* Salt and pepper to taste
**For the Butter Bean and Spinach Sauté:**
* 3-4 cloves garlic, minced
* 1 tablespoon olive oil
* 1 (15-ounce) can butter beans, drained and rinsed
* 3-4 cups baby spinach
* 1 tablespoon Italian herbs
* Salt and pepper to taste
**For the Soup:**
* 8 ounces full-fat coconut milk
* 1/2 cup vegetable broth
**Equipment:**
* Large baking sheet
* Large saucepan or skillet
* Blender or immersion blender
Instructions:
**Get started:**
1. Preheat oven to 400°F (200°C).
**Roast the vegetables:**
1. Toss the broccoli, onion, zucchini, and leek with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet.
2. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
**Sauté the beans and spinach:**
1. While the vegetables are roasting, heat 1 tablespoon of olive oil in a large saucepan or skillet over medium heat.
2. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
3. Stir in the drained butter beans and cook for 2-3 minutes.
4. Add the baby spinach and Italian herbs. Cook until the spinach wilts, about 3-5 minutes. Season with salt and pepper to taste.
**Blend and combine:**
1. Once the roasted vegetables are cooked, let them cool slightly.
2. Transfer the roasted vegetables to a blender (or use an immersion blender).
3. Add the coconut milk and vegetable broth. Blend until smooth and creamy.
4. Pour the blended vegetable mixture into the saucepan with the butter bean and spinach mixture.
5. Stir well to combine.
**Serve:**
1. Serve the stew warm with crusty bread for dipping.
**Tips and variations:**
* For a richer flavor, use full-fat coconut milk.
* Add a pinch of red pepper flakes for a touch of heat.
* Other vegetables like carrots, bell peppers, or potatoes can be added to the roast.
* If you don't have vegetable broth, you can use water instead.
* Garnish with fresh herbs like parsley or basil before serving.
Enjoy your delicious and healthy stew!
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